Roasted Eggplant and Summer Veggie Dip
Ingredients
Scale
Ingredients
- 1 large eggplant – chopped into large cubes
- 1 large onion – chopped
- Tomatoes – 1 large heirloom or a ½ pint of sun gold
- 1 zucchini – chopped
- 1 poblano pepper – chopped (seeds removed to reduce heat if desired)
- 1 red pepper – chopped
- 6–8 garlic cloves – peeled and smashed with a knife or your hand
Sauce
- ½ c. olive oil
- ¼ c. tomato paste
- ¼ c. maple syrup
- 2 Tbsp. lemon or lime juice
- 2 Tbsp. honey
- 1 Tbsp. salt
- 1 Tbsp. paprika (regular or smoked paprika is great)
Instructions
- Preheat your oven to 425 F.
- Assemble the sauce in a large mixing bowl.
- Chop all of the veggies into cubes and place into the large mixing bowl, tossing them with the sauce.
- Transfer to a large baking dish, cover with aluminium foil and cook in the oven for 35 minutes.
- Remove foil, give the veggies a stir and return to the oven for an additional 35-45 minutes. You want all of the veggies to be soft and tender, they should almost melt into the sauce when you touch them with a spoon.
- Remove from the heat and serve hot, warm or cooled with crusty bread, or even to top pasta or rice.