Roasted Eggplant Dip
By: Easy Peasy Mommy
I first made this recipe in 2013 for a Mother’s Day pot luck at my sister-in-law’s. It was a hit! Simple, easy, and better yet… used most ingredients that I had laying around. I only had to buy eggplant. This dip pairs perfectly with Parmesan Crostini (recipe down below) or a nice asiago cheese cracker although be sure to avoid crackers with a strong herbs otherwise it will overpower the delicious flavor of the dip.
Prep: 15 Cook: 45
$5 – $10
- 1 package yeast
- 1.5 cups warm water
- 3 tbsp white sugar
- 1/2 tbsp salt
- 3 tbsp vegetable oil
- 1 tsp white vinegar
- 6 cups white flour (sifted)
Easier Peasier Recipe Tips:
- If you don’t have a food processor, you can use a blender (just be sure not to use a blender that purees- ie, the Magic Bullet, etc.)
- If you have a hand-chopper, you can easily chop up the onions and red peppers in one swoop. No need for dicing, which is a huge time saver!
- I like to buy garlic that is already peeled and ready to go. One less thing for me to have to prep!
Step by Step Instructions
Preheat oven to 400
Dice up eggplant, onion, and red pepper- small chunks
In a Gallon Bag, toss eggplant, onion, red pepper, minced garlic, olive oil, and salt.
Spread on a cooking sheet and cook for 30-40 min
Remove from oven and cool slightly
In a food processor, add all bagged ingredients plus tomato paste and pulse grind (pulse 7-10 times- you want the spread to be a bit chunky and not pureed)
Done! Easy. Peasy!