From Hungry Girl Yummy Yummy Eggplant Goo 1 medium eggplant, peeled and cut into 1" cubes 1 medium red onion, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1/4 C cherry tomatoes, halved 1T garlic, chopped 1T tomato paste 1/2T olive oil 1t salt 1/4t pepper Preheat oven to 400 degrees Arrange all vegetables in a baking pan sprayed with nonstick spray. Sprinkle with garlic, olive oil, salt, and black pepper. Toss well. Place pan in the oven and roast for about 40 mins (until vegetables are tender), mixing occasionally. Once cool enough to handle, place the contents of the pan into a blender with the tomato paste. Pulse several times until dip is chunky. (Do not process until smooth) *** Note - this did not pulse in my blender at all without adding a little olive oil and a lot of stirring. I baked pita bread (cut into wedges) to use for dipping.... Awesome!!!!!!!!!!!! Dip Specs per 1/4C serving) 37 calories 1g fat 295mg sodium 7g carbs 2.5g fiber 3g sugars 1g protein
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