Wednesday, August 11, 2010

Roasted Red Pepper and Eggplant Dip

This recipe comes from my cousin, Cara. I have lightened it a little. It is awesome! You can serve this with anything you like to dip...veggies, crackers, pita chips, tortilla chips or pretzel crisps. For those attending Weight Watcher's, this dip is great with the Rosemary Olive Oil Pretzel Crisps!

serves 6 ( 1/4 c. = 1 point + )

  • 1 medium/large eggplant
  • 2 red bell peppers
  • 1 onion
  • 1 T. olive oil
  • salt and pepper to taste

Pierce the eggplant on all sides. Place eggplant, peppers and onion on a baking sheet coated with cooking spray. Spray veggies. Bake at 425 for 40 minutes, turning once.
Place peppers in a brown paper bag or in a bowl covered with a plate. Let stand for 10 minutes. Peel charred skin off of peppers and take seeds out. Do the same for the eggplant.
Place eggplant, peppers and onion in a food processor with 1 T. olive oil. Pulse 3-4 times. You want this slightly chunky. Add salt and pepper to taste.


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