Make this simple roasted eggplant dip for dipping your favorite crackers, pizza crusts, chips, and more. It's very easy to do, and it's delicious!
1/2cuproasted red peppercan be found in jars
1teaspoonextra virgin olive oil
1tablespoonfresh lemon juice
Fresh ground black pepper
Preheat the oven to 425 F. Line a baking sheet with foil or parchment. Pierce the eggplant a couple of times with a fork. Place it on the baking sheet and then into the oven.
Bake for 45 minutes, then let the eggplant cool until it is cool enough to handle.
Cut the top (stem) off the eggplant, then remove the peel by pulling down strips from the top to the bottom.
Place the eggplant plus all the other ingredients in a food processor. Pulse a few times, scrape down the sides with a spatula, then pulse again until it reaches the desired consistency. As pictured, it will be slightly chunky and it will hold its shape when scooped.
Serve warm or cold. Store airtight in the refrigerator and use within a day.
Recipe for Perfection - https://recipeforperfection.com/ - Thank you for visiting!