This recipe is officially my new favorite dish and will probably appear at every party I host. I have made it three times in the last three weeks, so that should tell you something! It is just so good and easy to make. My favorite part about it is how healthy it is, you can really feel good about all of the ingredients. Look how pretty the veggies look before going into the oven.
Even if you don’t love eggplant, try this dip. I serve it with toasted crostini or high fiber crackers. I think it tastes best at room temperature rather than straight out of the fridge. The first time I made it was for a dinner with my honey and we both loved it. I also made it for a big family gathering and a get together with sorority sisters in Galena, IL. Side note… Galena is absolutely gorgeous in the fall. I knew it would be pretty, but it was stunning. We happened to be there for the Country Fair (not on purpose), which is a large craft event. I could not believe how many people were in town for this thing. There were literally thousands of people on the streets. I would not necessarily recommend going on this weekend! We still had a great time despite the crowds. Below are a few of the best landscape shots from the weekend.
The Perfect Pairing for this dish is tomato paste in a tube. I discovered this a few years ago and thought it was a great idea. Recipes don’t usually call for more than a few tablespoons of tomato paste so I either throw out half a can of paste because I don’t feel like dealing with it or I end up with a half-used can in my refrigerator which I will throw out during the next cleaning. These tubes are great because you just use what you need, and store the rest in the refrigerator. After opening the tube it is good for about 2 months.
Roasted Vegetable Dip
Roasted Vegetable Dip
Adapted by Lindsay at Perfecting the Pairing from Barefoot Contessa
· 1 medium eggplant, chopped in large chunks
· 2 red bell peppers, seeded and chopped in large chunks
· 1 red onion, peeled and chopped in large chunks
· 4 garlic cloves, peeled and minced
· 3 Tb olive oil
· 1 ½ tsp kosher salt
· 1 tsp freshly ground black pepper
· 2 Tb tomato paste
· ½ tsp red pepper flakes
Preheat the oven to 400 degrees F. Combine the chopped eggplant, peppers, onion and garlic in a large bowl. Toss with olive oil, salt and pepper until evenly combined. Spread on a baking sheet and roast for 45 minutes, tossing once. The veggies should be lightly browned and soft. Allow to cool slightly.
Add the cooled veggies to the bowl of a food processor, add the tomato paste and red pepper flakes. Pulse a few times to blend. Taste for salt and pepper.