Eggplant Dip

Do you want something creamy and delicious that bursts with flavor? How about a creamy, delicious, flavor bursting, LOW CALORIE dip? If that sounds good to you, here is my egg plant dip! In this recipe there are sweet red bell peppers, creamy eggplant, garlic, fresh herbs, and slightly spicy red pepper flakes…the combination is out of this world! Not to mention that the vegetables become tender and caramelized in the oven. My dad loves eggplant, so I made this dip to surprise him after a long day of errands/chores. It was gobbled up…guilt free too! The fresh herbs are a must, they take an ordinary dip to a garden fresh level!

½ large eggplant

½ onion

1 red bell pepper

3 garlic cloves

3-4 fresh basil leaves

2-3 teaspoon fresh oregano

Red pepper flakes, to taste

Salt and pepper, to taste

Extra virgin olive oil

Preheat the oven to 400 degrees Fahrenheit.

Chop the eggplant into medium sized cubes. Chop the red bell pepper and onion. Chop the garlic. Lay all the veggies you just chopped onto a large baking sheet. Sprinkle with salt and pepper, drizzle with a little extra virgin olive oil. Toss so everything is coated in the salt/pepper/oil.  Sprinkle with red pepper flakes.

Insert into the oven and bake for 30-35 minutes, or until the vegetables are tender (flipping once midway).

Remove from the oven and allow it to cool. Once cooled, transfer the tender veggies to a food processor. Add the basil and fresh oregano. Pulse until the vegetables become your desired consistency (I like it without too many chunks).

Serve with chips, on bread as a condiment, or on top of a crostini.

Enjoy!