ROASTED RED PEPPER AND EGGPLANT DIP

So I was lucky enough to go visit my family in California last week where the sun is shining down!  And it was my sisters 21st birthday so we had to throw her a proper summer BBQ party.  When I think of BBQ I think of meat, meat and more meat, and luckily there was plenty of that to go around!  But I also think about lots of unpaleo side dishes.  So I really wanted to make something nice and yummy that everyone could enjoy.  That's when I came across Tasty Yummies Eggplant and Roasted Red Pepper Dip.  And who doesn't love a good dip?  So I whipped this up and served with lots of veggies and some more sweet potato chips.  It was a hit!

INGREDIENTS

  • 3 medium eggplant, cut in half long ways
  • 4 cloves garlic, peeled and sliced thinly
  • 3 tbsp olive oil
  • 1 cup roasted red peppers
  • 1 tbsp fresh oregano roughly chopped
  • 2 tbsp lemon juice
  • Salt and pepper
  • Mixed vegetables and sweet potato chips

INSTRUCTIONS

  1. Preheat oven to 400F
  2. Arrange the eggplant cut side up on baking sheet
  3. Make slits in the eggplant and insert garlic
  4. Drizzle with 2 tbsp olive oil and salt
  5. Bake for 1 hour
  6. Remove eggplant from oven, let cool, then scoop flesh into a food processor
  7. Add roasted red peppers, oregano, 1 tbsp olive oil, lemon juice, salt and pepper
  8. Puree until smooth
  9. Serve with mixed vegetables and sweet potato chips

Preparation time: 25 minutes | Cook time: 1 hour | Number of Servings: 12