Roasted Eggplant, Onion and Red Pepper Dip Recipe

Roasted Eggplant, Onion and Red Pepper Dip Recipe

  • 1/3 cup Safeway SELECT Verdi Extra-Virgin Olive Oil
  • 3 large cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons chili powder
  • 1 (16 ounce) eggplant, peeled and cut into 3/4-inch cubes
  • 1 large red pepper, seeded and cut into 1/2-inch cubes
  • 1 large red onion, peeled and cut into 3/4-inch pieces
  • Toasted Pita Triangles for serving.
  1. Preheat oven to 450 degrees F.
  2. In a small bowl, stir together oil, garlic, salt, pepper and chili powder. Put eggplant, pepper and onion in a large rimmed baking sheet or roasting pan. Drizzle oil mixture over and toss until vegetables are well coated.
  3. Bake for 35 minutes or until lightly browned and very soft, tossing with a spatula every 10 minutes. Cool in pan.
  4. Transfer to food processor and process until coarsely pureed. Makes 1 1/2 cups dip.
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