Eggplant and Pepper Dip
What goes in
- 1eggplant
- 2red peppers
- 1onion
- 1.2 mlgarlic powder
- 29.6 mlvegetable oil
- 4.9 mloregano
- 4.9 mldried basil
- 1.2 mlsalt
How to cook it
- Peel the eggplant and cut it into 1-inch cubes.
- Chop the red peppers and the onion into similar sized pieces.
- Combine all the vegetables, oil, and seasonings in a large mixing bowl and toss well.
- Spread the mixture evenly onto a baking sheet.
- Roast at 400 °F for 45 minutes, stirring occasionally to ensure even cooking.
- Remove from the oven once the eggplant is soft and lightly browned.
- Allow the vegetables to cool for at least 10 minutes.
- Transfer the mixture to a blender and process until the dip reaches a smooth consistency.
- Serve the dip chilled or at room temperature.
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