Roasted Eggplant Dip
Serves: 1.5 Cups
1 small eggplant, diced into 1” cubes
1⁄2 cup fresh tomatoes, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon smoked paprika
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
Juice of 1⁄2 lemon
1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Place eggplant, tomatoes, onion and garlic on the baking sheet and drizzle with olive oil, toss until well coated. Sprinkle with paprika, salt and pepper and roast for 30-35 minutes, stirring once halfway through.
3. When they are finished, transfer the vegetables into a high speed blender or food processor and add the lemon juice, pulse until smooth.
4. Let cool and serve with Socca, Garlic Crackers, vegetables, or all of them.
This is a must try! Have fun trying out the different dip pairings.