CookPal AI
Eggplant and Pepper Dip

Eggplant and Pepper Dip

Cost $5, save $10

Source: Recommended by CookPal

  • 55 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🍆 1 medium eggplant
    • 2 medium red peppers
    • 🧅 1 small onion

  • Spices & Flavorings

    • 🧄 1/4 teaspoon garlic powder
    • 1 teaspoon oregano
    • 1 teaspoon dried basil
    • 🧂 1/4 teaspoon salt

  • Cooking Oils

    • 2 tablespoons vegetable oil

STEPS

1

Wash hands thoroughly 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

Mix all the ingredients in a large bowl and stir well.

7

Spread the ingredients evenly on a baking tray.

8

Bake at 400°F (200°C) for 45 minutes, stirring occasionally.

9

Let the vegetables cool for at least 10 minutes.

10

Put the roasted vegetables in a blender and blend until smooth.

11

Serve the dip cold or at room temperature.

NUTRIENTS

Per 1 serving

🔥

63

Calories

  • 1
    Protein
  • 7
    Carbs
  • 4
    Fats

💡 For a chunkier texture, pulse the blender instead of blending until smooth.Serve with pita bread, vegetable sticks, or crackers for dipping.Store leftovers in an airtight container in the refrigerator for up to 3 days.For an extra smoky flavor, roast the vegetables on a grill instead of baking.