Roasted Eggplant Dip

Ingredients

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!