Roasted Eggplant Dip

Carmelized vegetables blend up to form this fantastic savory dip.

Ingredients

1 eggplant

1 onion

1 tomato

2 red peppers (opt)

1 head garlic (opt)

3 tbsp lemon juice

1 tbsp olive oil

1/2 tsp salt

pepper

Instructions

1. Preheat oven to 450 degrees.

2. Remove some off papery skin off garlic. Wrap in foil.

3. Place eggplant halves, onion slices, tomato halves, red pepper, and garlic on baking sheet. Roast 30 minutes. Check for doneness.

4. Puree ingredients until smooth.

Inspired by Eating Well

Notes: Original recipe also called for 2 tbsp fresh mint