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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Inspired by Middle Eastern's dip. Ingredients:
1 eggplant, big (or 2 mediums) |
2 red bell peppers |
1 red onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 1/2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon tomato paste |
1 pinch caynee pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Cut the eggplant, bell pepper, and onion into cubes.
3. Toss them with the garlic, olive oil, salt, and pepper.
4. Spread them on lined baking sheet.
5. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing once during cooking.
6. Let cool.
7. Place the vegetables in a food processor, add the tomato paste, and pulse to paste. Taste for salt and pepper.
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