Add a layer of extra flavor at your next party with this smoky dipping sauce by pairing it with cut veggies, corn chips, or bread slices.
Serves 25, 1-tablespoon servings
Ingredients:
- 1 pound of eggplant (1 large, or about 3 small)
- 1 entire garlic bulb, unpeeled
- 1 bell pepper (or a spicy pepper if desired)
- 1 onion, peeled and chopped
- ½ teaspoon salt and pepper
- Oil of any kind for drizzling
Directions:
- Pre-heat oven to 425 degrees.
- Place all ingredients on a sheet tray, drizzle with oil, and place in oven. Roast for approximately 45-60 minutes, or until each of the ingredients have charred on the outside and partially deflated; roasting time may vary.
- Remove from oven and allow to cool completely.
- De-stem and peel the eggplant and peppers.
- For the garlic bulb, cut the tip off each clove with scissors, then peel (easiest when the clove is kept intact). Puree the onion with oil or finely chop it.
- Mash all ingredients in a bowl. Drizzle with olive oil and serve with crackers, veggies, or use as a spread.
Original recipe provided by The Farm at Trinity Health.