January, the month of very healthy eating!
I wanted to make a dip that would be really healthy, tasty and keep well in the fridge.
Roasted Eggplant and Red Pepper Dip
2 large eggplants, washed and chopped in to 1/4" cubes
2 red peppers, washed and chopped in to 1/4" cubes
2 tbsp olive oil
4 garlic cloves, finely chopped
salt and pepper
1/4 cup finely chopped fresh basil
Preheat oven to 350°.
Put eggplant, red pepper, garlic and olive oil on a large cookie sheet, season with salt and pepper, toss to cover. Bake for 45 minutes, turning the veggies at 20 minutes and 35 minutes.
Remove from oven and let cool. Transfer to a large bowl and mix basil through, mashing some of the veggies in the process to create a creaminess. Season with salt and pepper to taste.
Enjoy with crackers, breads, as a side dish or on its own with grated cheese.