Roasted Bell Peppers and Eggplant Dip

October 14, 2013

Roasted Bell Peppers and Eggplant Dip

Philippe, Tucson CSA

2-3 bell peppers
1 large or 2-3 small eggplant
1 medium onion
3 garlic cloves
2 teaspoons ground cumin
3 tablespoons olive oil
1 tablespoon tomato puree
Salt and pepper to taste

Pre-heat oven to 400°.

Cut eggplant, onions and bell peppers in cubes.  Add to a large bowl with oil, garlic and cumin, and toss until well coated with oil.  Spread on baking sheet and roast for about 45 minutes, or until tender and browned, tossing once for even roasting.  If you are using already roasted bell peppers, omit them at this stage and add them at the next stage.

Let cool.  Add to food processor with tomato puree and salt and pepper to taste and blend to obtain a slightly chunky puree.

Can be used as a spread or as a dip.

Note: you can also add 2-3 cubed sweet potatoes to the roasting mix.

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