Dips are great but sometimes you want something that doesn’t have beans in it and that desire gave birth to the creation of this tasty dip. This is a versatile nutritarian recipe that you can use as a dip or a salad dressing.
You can flavour it with whatever extras you’re craving such as giving it a lemony twist or a dash or heat…you could even try a mexican twist and add chili powder and some cumin and chipotle…mmm. The possibilities are endless. Some sundried tomato, oregano and basil would also be tasty with a splash or balsamic…see how you can make this different each time? If eggplant isn’t your thing you could even try roasted zucchini instead of eggplant.
Roasted Eggplant and Red Pepper Dip
2 eggplants, cut in half
1 large onion, sliced into 1/2 slices
2 red peppers, cut in half and deseeded
1 whole head of garlic
Wrap the garlic in foil and preheat the oven to 400 degrees.
Place the onion, eggplant and peppers on a baking sheet and roast along with the wrapped garlic in the oven for 40 minutes or more.
Take everything out depending on when they are roasted but not burned. Scoop out the eggplant flesh, peel the red peppers and squeeze the garlic out of the papery cloves. Dump everything into your blender and puree until smooth and creamy. Taste and adjust seasoning to suit your preference.
You could add some lemon juice or hot sauce to perk it up depending on what you’re craving.