Sunday, July 3, 2011

Roasted Eggplant Dip


1 medium sized eggplant

  • 1 can of full tomatoes

  • 3 or 4 plum tomatoes
    1 medium sized spanish onion

  • sea salt

  • olive oil

  • chick peas

  • Directions

  • Cut up the eggplant, onion, tomatoes and place in an oven friendly dish.

  • Add half of the canned tomatoes (drained)

  • drizzle olive oil on veggies with a dash of sea salt

  • Roast in oven at 375-190 degrees for approximatly 30 mins

  • Stir every ten minutes

  • Blend all roasted veggies

  • add olive oil and sea salt

  • Add chick peas

  • Serve
    *Serve with carrot, celery, and zuchinni sticks!

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