Sunday, 6 August 2017

Roasted Eggplant Tomato Dip


With summer picnics and BBQs going strong, this roasted eggplant & tomato dip is the perfect addition to any party, and an easy and fun way to eat your veggies (you know I'm all about those veggies!). 

It's a forgiving recipe, so you can add vegetables you have sitting around (zucchini works particularly well, and you can try parsnips, onion or leek), play around with the spices... I'm not a stickler for sticking to a recipe 😉. This version is garlic & onion free and FODMAP friendly. 


Roasted Eggplant Tomato Dip


Ingredients:

  • 1 medium eggplant
  • 4 large tomatoes
  • 1 red pepper
  • 1/2 Tbsp. salt
  • 1/2 tsp black pepper
  • cayenne to taste

Instructions:

  1. Preheat oven to 375℉.
  2. Slice eggplant and tomatoes in half, place face down on roasting sheet
  3. Roast 45 minutes
  4. Meanwhile, finely dice pepper
  5. When tomatoes are cool to the touch, remove tomato skins
  6. Blend eggplant and tomatoes well
  7. Stir in diced pepper and spices

Total time
Yield:about 2 cups.








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