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Roasted Eggplant and Red Pepper Dip

September 21, 2011
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I was looking for a low-cal appetizer to bring to a friend’s party the other day, when I ran across this recipe online. It’s adapted from a Barefoot Contessa recipe–I say “adapted” because I changed about 5 things :) And it turned out fantastic!!! It was a big hit at the party. And it’s practically guilt-free! All-in-all, a great go-to app recipe.

Ingredients:
1 medium Italian eggplant, peeled and diced
2 red bell peppers, seeded and diced
1 medium red onion, diced
4 fresh cloves of garlic, minced
1 teaspoon garlic salt
Freshly ground black pepper, to taste
2 Tablespoons tomato paste
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil, divided
1 Tablespoon water
Pita chips, bread sticks, or crackers, for serving

Directions:

  • Pre heat oven to 400 degrees F.
  • Place diced veggies and minced garlic in a large bowl.
  • Add 2 Tablespoons olive oil, garlic salt, and pepper. Toss well to coat.
  • Spread veggies out in one layer on a rimmed baking sheet.
  • Roast 30 minutes (or until well-browned and soft). Toss veggies once during roasting.
  • Let vegetables cool slightly, then transfer to a food processor.
  • Pulse vegetables a few times to break them up.
  • Then add tomato paste, water, balsamic, and remaining 1 Tablespoon olive oil.
  • Pulse until well-blended and mostly smooth.
  • Serve at room temperature or store in the fridge for a few days.
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