With summer picnics and BBQs going strong, this roasted eggplant & tomato dip is the perfect addition to any party, and an easy and fun way to eat your veggies (you know I’m all about those veggies!).
It’s a forgiving recipe, so you can add vegetables you have sitting around (zucchini works particularly well, and you can try parsnips, onion or leek), play around with the spices… I’m not a stickler for sticking to a recipe 😉. This version is garlic & onion free and FODMAP friendly.
- Roasted Eggplant Tomato DipPrep Time10 minsCook Time45 minsTotal Time55 mins
Roasted vegetables are the perfect summer dip for more veggies!Course: AppetizerCuisine: dipsKeyword: FODMAP friendlyServings: 2 cupIngredients
- 1 medium eggplant
- 4 large tomatoes
- 1/2 Tbsp. salt
- 1/2 tsp black pepper
Preheat oven to 375℉.
Slice eggplant and tomatoes in half, place face down on roasting sheet
Roast 45 minutes
When slightly cool, in food processor, finely chop eggplant and tomatoes
Stir in spices