Roasted Eggplant Dip

Not going to lie. Until last night, I had never had eggplant. Not only had I never had eggplant, I was discriminating against eggplant. Hard.

But I was a dummy. Because last night I finally got some guts and decided to attempt something with eggplant. And it was damn tasty.

I found the raw eggplant to be mild in flavor with an enjoyable texture.

Did you see how I got all fancy and food critic like on you just then? Nice right?

Seriously though, this was great little appetizer. And, it was a great snack at work today with some dipping veggies.

You will need…

1 large eggplant, ends trimmed and cut into chunks

1 large red onion, trimmed and cut into chunks

1 large bell pepper, trimmed and cut into chunks

6 garlic cloves, smashed and peeled

¼ cup olive oil

2 tablespoons garlic powder

1 teaspoon curry powder

½ teaspoon red pepper flakes

½ cup cilantro, chopped

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, combine the eggplant, red onion, bell pepper and garlic.

Toss the veggies with the garlic powder, olive oil and some salt and pepper.

When all the veggies are lightly coated, spread them out on a baking sheet.

Roast the veggies for 45 minutes.

When the veggies are browned but not soggy, remove from the heat.

Let the veggies cool slightly and then add them to the bowl of a food processor.

Add in the curry and red pepper flakes and pulse until pureed.

Then, add in the cilantro and pulse until it is completely combined.

Season with salt and pepper if necessary.

Serve warm or cold with bread, crackers or veggies.

Love and Beer Floats

Angela

Roasted Eggplant Dip

1 large eggplant, ends trimmed and cut into chunks

1 large red onion, trimmed and cut into chunks

1 large bell pepper, trimmed and cut into chunks

6 garlic cloves, smashed and peeled

¼ cup olive oil

2 tablespoons garlic powder

1 teaspoon curry powder

½ teaspoon red pepper flakes

½ cup cilantro, chopped

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, combine the eggplant, red onion, bell pepper and garlic.

Toss the veggies with the garlic powder, olive oil and some salt and pepper.

When all the veggies are lightly coated, spread them out on a baking sheet.

Roast the veggies for 45 minutes.

When the veggies are browned but not soggy, remove from the heat.

Let the veggies cool slightly and then add them to the bowl of a food processor.

Add in the curry and red pepper flakes and pulse until pureed.

Then, add in the cilantro and pulse until it is completely combined.

Season with salt and pepper if necessary.

Serve warm or cold with bread, crackers or veggies.