I tried this recipe out for the first time this week and have been craving it straight ever since. Im thinking that the possibilities for this "dip" are endless... On sandwiches, chips, veggies, sraight into your mouth...anything. I served it as an appetizer with crackers, but it also doubled as the base to a rockin' garlic and mushroom pizza I made the same night. It couldn't be easier or healthier! Also, warning to those who aren't hot fans...the 1tsp of red chili makes it spicy. I like it super spicy, so I added a heaping teaspoon which was enough for even me!
1 lb. eggplant, cut into large cubes
2 large red peppers
1 red onion
1/3 cup olive oil
6 cloves garlic, chopped (Im a garlic fan, but feel free to adapt to your liking)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon dried chili flakes (or more... see above)
toasted pita bread or crackers, for serving
Directions:
Preheat oven to 450 degrees.
Prepare your vegetables (eggplant, red pepper, onion). All the pieces should be approximately the same size.
Whisk together your dressing of olive oil, black pepper, chili flakes, salt, and chopped garlic. Pour over the vegetables and coat well.
Turn out onto a large baking sheet. Put into preheated oven. Roast for about 35 minutes or until tender and slightly brown, turning about every 15 minutes.
Remove vegetables from oven and allow to cool. Process the vegetables (in batches if necessary) in a food processor or blender to a coarse puree.
Transfer to a serving bowl and season to taste with additional pepper, chili flakes, and/or salt.
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