Roasted Eggplant Dip

2 small-medium eggplants
1 yellow or orange bell pepper, cut into chunks
1 small or 1/2 a large red onion, cut into chunks
salt, to taste

  • Preheat oven to 400
  • Cut eggplants in half lengthwise
  • Place in a baking dish, skin side up
  • Bake for 30-35 min
  • When eggplant has cooled off, scrape out flesh into food processor
  • Add onion and pepper and process until smooth
  • Add salt and mix well

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