Take a dip...

I was having a strong craving for eggplant the other day. So I made this dip to have as a late afternoon snack. For extra nutrients, I sprinkled some toasted flax seeds on top. They gave the dip a slight crunch and nuttiness. It was heavenly!

Roasted Eggplant Dip

Revised by Foodism Mom from a recipe by Ina Garten

1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients

nocoupons

• 1 medium/large eggplant, peeled (about 4 cups)
• 1 red bell pepper, seeded
• 1 onion, peeled
• 1 tbsp minced garlic
• 3 tablespoons good olive oil
• 1/4 teaspoon cayenne pepper (add more if you like it really spicy!)
• kosher salt
• freshly ground black pepper
• 2 tablespoons lemon juice
• 4 tablespoons tahini
• 1 tbsp of toasted flax seeds (optional)

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne, one teaspoon salt and 1/2 teaspoon pepper. Spread them on a baking sheet.

Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Add salt and pepper to taste if necessary. Transfer to a bowl, sprinkle toasted flax seeds on top (optional) and add serve with warmed up flat bread or pita triangles.