Photo Credit: Aaron Colussi

Roasted Eggplant and Red Pepper Dip

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This creamy dip is an excellent centerpiece for a platter-style lunch. Serve alongside pita chips, raw vegetable sticks and olives. Or pair with a simple chickpea salad: toss a can of chickpeas with lemon juice, fresh parsley, salt and pepper.

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Description

Recipe Type: Dip
Author: Genevieve Doll

Serves: 4

Ingredients

  • 1 medium eggplant, cut into ½-inch rounds
  • 1 medium red bell pepper, large pieces
  • 6 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • Freshly ground pepper
  • 2 tablespoons lemon juice
  • 1 small garlic clove, minced
  • Feta cheese, for garnish

Instructions

  1. Preheat oven to 425°. Line a large baking sheet with parchment paper. Place eggplant and pepper slices on sheet, and brush with 2 tablespoons olive oil, ½ teaspoon salt and freshly ground pepper. Spread in a single layer. Roast for about 20 minutes, until eggplant is golden.
  2. Transfer vegetables to a blender or food processor. Add remaining 4 tablespoons olive oil, lemon juice, garlic and remaining ½ teaspoon salt. Blend until smooth and creamy.
  3. Sprinkle with feta and drizzle with olive oil before serving. Store in fridge for up to 1 week.

PER SERVING: 243 CAL; 3 G PROTEIN; 22 G FAT; 11 G CARB (5 G SUGARS); 664 MG SODIUM; 5 G FIBER  (NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)

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