Do you ever have days where the snacks become the meal? In the case of this Smoky Eggplant & Pepper Crudités it happens fast. Just a warning. Whether you choose to have restraint or dip away like me, this is a great way to load up on veggies. Want to truly turn it into more of a meal? Create a snack board & add in your favorite crackers, pita or naan. Grab a veggie strip & get to dipping!
What is it about eggplant that turns it into the perfect dip? I mean baba ghanoush? Simply delicious! This smoky dip…ideal! I’ll be honest, eggplant just recently became a mainstay in my diet. For years I just didn’t appreciate it. There were just one too many chewy, flavorless spongy bites. But roasting & grilling this fiber-fueled vegetable turns it into a delectable treat. I am now 100% hooked. How about you?
Smoky Eggplant & Pepper Crudités
Ingredients
- 1 medium eggplant
- 1 large bell pepper (red, orange or yellow)
- 1 medium onion
- 3 cloves garlic, unpeeled
- 1=2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1-2 tsp liquid smoke optional
- 2 tsp olive oil
- salt & pepper to taste
- assorted vegetables for dipping - carrot, celery, peppers, cucumber, radish
Instructions
- Preheat oven to 425°.
- Roughly chop the eggplant, pepper & onion. Place on a baking sheet with the garlic & drizzle with the olive oil. Season with a pinch of salt & pepper. Toss well. Place in the oven for 35-40 minutes, turning halfway through cooking time.
- While the vegetables roast prepare the rest of the vegetable platter by washing & slicing into the perfect dipping vessel. Arrange on your serving platter.
- Remove the roasted vegetables from the oven & transfer to a food processor. Peel the garlic & squeeze the creamy garlic clove into the food processor. Add the vinegar, tomato paste, spices & liquid smoke if using. Puree for 1-2 minutes until it reaches a smooth but chunky texture. Taste & season as needed.
- Transfer to a dipping bowl & serve with the prepared veggies.