Dips make it so much easier to eat your vegetables. It’s even easier when the dip is made of them!
Makes: 8 Servings
Ingredients
1 large eggplant, peeled* & chopped
2 red bell peppers, chopped
1 small onion, chopped
1/4 tsp garlic powder
2 Tbs vegetable oil
1 tsp dried oregano
1 tsp dried basil
1/4 tsp salt
Instructions
- Stir together all ingredients in a large bowl, then spread them out on a baking tray.
- Bake at 400°F for 45 minutes, stirring every 15 minutes, until the eggplant is lightly browned and soft.
- Let cool for at least 10 minutes.
- Blend all ingredients in a blender until smooth.
- Serve the dip cold or at room temperature.
*Note: Use a vegetable peeler to easily remove the eggplant skin.
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes
