Yields1 Serving
Total Time1 hr

Recipe by Justin Chapple

Ingredients

 1 medium eggplant, peeled
 2 red bell peppers, seeded
 1 red onion, peeled
 2 garlic cloves, minced
 3 tbsp good olive oil
 1 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
 1 tbsp tomato paste
 3 oz feta
 Pita bread, for serving

Directions

1

Preheat the over to 400°F.

2

Cut the eggplant, bell pepper, and onion into 1-inch cubes.

3

Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

4

Cool slightly.

5

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, feta, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Ingredients

 1 medium eggplant, peeled
 2 red bell peppers, seeded
 1 red onion, peeled
 2 garlic cloves, minced
 3 tbsp good olive oil
 1 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
 1 tbsp tomato paste
 3 oz feta
 Pita bread, for serving

Directions

1

Preheat the over to 400°F.

2

Cut the eggplant, bell pepper, and onion into 1-inch cubes.

3

Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

4

Cool slightly.

5

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, feta, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Creamy Roasted Eggplant Dip