I made this today for a snack. The amounts are fairly vague because it was just what I had around.
1 eggplant, peeled and cut into large cubes
1 pepper, cut into strips
Combine 1/8 cup of olive oil with black pepper, garlic, and chili powder to taste. Lay out vegetables on a baking sheet and sprinkle with oil mixture. (Remember that eggplant soaks up oil like a sponge so use it sparingly if you don’t want this to have 10 million calories!) Roast at 450 degrees for 30 minutes, turning halfway through. Let cool and then puree in a food processor. Add more pepper or other spices to suit your taste. I added some black olives and pulsed a few times so it was still chunky. I ate this with baked tortillas.
Even the husband liked it although he’s convinced that anything he likes to eat must be bad for him. I finally had to tell him that it was chopped up vegetables and shut up and eat it.
Thank-you for the recipe. I love eggplant and this dips sounds very yummie.