Eggplant and Pepper Dip

Vegetables are roasted in the oven and then put in the blender to create a creamy and delicious low-fat dip.

Makes

8 servings

Ingredients

• 1 medium eggplant
• 2 medium red pepper
• 1 small onion
• 1/4 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1/4 teaspoon salt

Directions

1. Wash hands with soap and water.
2. Use a vegetable peeler to remove the peel from the eggplant.
3. Chop the eggplant into 1-inch cubes.
4. Chop the red peppers.
5. Peel and chop the onion.
6. Put all the ingredients in a large bowl. Stir together.
7. Spread the ingredients on a baking tray.
8. Bake at 400 °F for 45 minutes. While vegetables are baking, stir it a few times.
9. When the eggplant is lightly browned and soft, take the vegetables out of the oven.
10. Let cool for at least 10 minutes.
11. Put the dip the blender. Blend until smooth.
12. Serve the dip cold or at room temperature.

Notes

Try this low-fat dip with cut vegetables, toast, or as a spread on sandwiches. Learn more about: Eggplant Bell Peppers Onions Herbs