The following roasted vegetable dip is delicious and perfect for any occasion. This recipe makes about a pint, enough to serve at a small dinner party. Feel free to double or triple it.
- Preheat oven to 400. Cut one large eggplant, one red onion (peeled), two red peppers (seeded) and two garlic cloves (peeled) into 1-inch cubes. Toss veggies in a large bowl with olive oil, kosher salt and fresh ground pepper.
- Spread on a cookie sheet and roast in oven for 45 minutes, until the vegetables are lightly browned and soft, tossing occasionally during cooking. Let cool.
- Put veggies into bowl of food processor and process until almost smooth. Correct seasoning with salt and pepper. Dip will stay (in refrigerator) up to five days.