Eggplant and Pepper Dip

70 мин · Порций: 8

Based on a recipe from Pennsylvania Nutrition Education Network (original recipe) and SNAP4CT.org (photo), via USDA MyPlate Kitchen

Что нужно

• 1eggplant
• 2red peppers
• 1onion
• 1.2 млgarlic powder
• 29.6 млvegetable oil
• 4.9 млoregano
• 4.9 млdried basil
• 1.2 млsalt

Как готовить

1. Peel the eggplant and cut it into 1-inch cubes.
2. Chop the red peppers and the onion into similar sized pieces.
3. Combine all the vegetables, oil, and seasonings in a large mixing bowl and toss well.
4. Spread the mixture evenly onto a baking sheet.
5. Roast at 400 °F for 45 minutes, stirring occasionally to ensure even cooking.
6. Remove from the oven once the eggplant is soft and lightly browned.
7. Allow the vegetables to cool for at least 10 minutes.
8. Transfer the mixture to a blender and process until the dip reaches a smooth consistency.
9. Serve the dip chilled or at room temperature.

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