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Mediterranean Eggplant Dip
Ingredients
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- 2 medium eggplants, chopped
- 1 red bell pepper, chopped
- 8 campari tomatoes, seeds removed and chopped
- 1 small onion, chopped
- 2 cloves of garlic
- 2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey maple syrup
- 1/4 teaspoon each: ground coriander, cumin, turmeric, smoked paprika, pepper
Instructions
- Preheat the oven to 400 F and line a large baking tray with foil
- In a large bowl combine all the chopped vegetables, garlic, oil, and salt then toss until fully coated.
- Bake in the oven for 45-50 minutes or until soft and roasted.
- Let the vegetables cool before adding them to a blender/food processor with the honey and spices.
- Blend until mostly smooth leaving it a little chunky for texture.
