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Eggplant Dip

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Ingredients

Adjust Servings:
1 eggplant, big (or 2 mediums)
2 red bell peppers
1 red onion
2 garlic cloves, minced
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon tomato paste
1 pinch caynee pepper

Nutritional information

90.6
Calories
34 g
Calories From Fat
3.8 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
690.5 mg
Sodium
14.3 g
Carbs
5.8 g
Dietary Fiber
6.9 g
Sugars
2.3 g
Protein
213g
Serving Size

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Eggplant Dip

Features:
    Cuisine:

    This dip is wonderful. I made it one afternoon to try it out, and my DH ate it for dinner and would not stop exclaiming how good it was. I will definitely make it soon for a party. It's perfect as is, but definitely serves more than four.

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Eggplant Dip, Inspired by Middle Eastern’s dip , This dip is wonderful I made it one afternoon to try it out, and my DH ate it for dinner and would not stop exclaiming how good it was I will definitely make it soon for a party It’s perfect as is, but definitely serves more than four , Inspired by Middle Eastern’s dip


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    Steps

    1
    Done

    Preheat the Oven to 400 Degrees F.

    2
    Done

    Cut the Eggplant, Bell Pepper, and Onion Into Cubes.

    3
    Done

    Toss Them With the Garlic, Olive Oil, Salt, and Pepper.

    4
    Done

    Spread Them on Lined Baking Sheet.

    5
    Done

    Roast For 45 Minutes Until the Vegetables Are Lightly Browned and Soft, Tossing Once During Cooking.

    6
    Done

    Let Cool.

    7
    Done

    Place the Vegetables in a Food Processor, Add the Tomato Paste, and Pulse to Paste. Taste For Salt and Pepper.

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    Carter Marshall

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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