Mediterranean Eggplant Dip


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Mediterranean Eggplant Dip


Units Scale
  • 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


  1. Preheat the oven to 400 F and line a large baking tray with foil
  2. In a large bowl combine all the chopped vegetables, garlic, oil, and salt then toss until fully coated.
  3. Bake in the oven for 45-50 minutes or until soft and roasted.
  4. Let the vegetables cool before adding them to a blender/food processor with the honey and spices.
  5. Blend until mostly smooth leaving it a little chunky for texture.

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