Roasted Eggplant Dip
This versatile dip consists of roasted eggplant, jicama and onion. It’s really tasty!
Serve it with raw vegetables and warmed pita bread or rye crackers, use it as the base for pizza in lieu of tomato sauce or as a spread on sandwiches, tossed with quinoa or whatever else your imagination dreams up. Enjoy!
I eggplant, washed
1/2 large white onion, peeled
1/2 large jicama, peeled
Himalayan sea salt
2 cloves garlic, minced
Pinch of red pepper flakes
Preheat oven to 400 degrees F.
Cut the eggplant, jicama and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and granulated kelp until coated. Spread them on a baking sheet and roast for 45 minutes, until the vegetables are lightly browned and tender, tossing once during cooking.
Remove from the oven and cool slightly.
Place the vegetables into a food processor fitted with a steel blade. Add 8 oven-roasted tomato pieces, red pepper flakes and a tablespoon or two of lemon juice. Because I had just made some, I also added 1 teaspoon of blood orange zest. Pulse until smooth.
Note: If you are using a blender, you may need to add water incrementally by the tablespoon to get a nice consistency. If it’s too thick, your blender blades will seize up, but take care not to add too much or your dip will be runny.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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