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
Love the styling, it just screams summer!!
Thanks Shifra ☺