Roasted Eggplant Dip
Serve with pita or vegetable chips
1 medium eggplant
2-3 Tbsp. finely chopped red onion
1/3 c. finely snipped basil
1 Tbsp. olive oil
Splash of red wine vinegar
Salt and pepper
Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
Cut the unpeeled eggplant in half lengthwise and place cut-side down on the baking sheet. Roast until very soft, about 30-40 minutes.
Scoop out the eggplant flesh and mash in a bowl with the other ingredients.
Or puree in a food processor. Season to your taste with salt and pepper.
Recipe created or adapted by Liz Talley, Urban Graze
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