Creamy Roasted Eggplant Orange Pepper Dip
Makes about 2 cups
- 1 tablespoon (15 ml) + 1 teaspoon (5 ml) Extra Virgin Olive Oil
- 1 small eggplant
- 1 orange bell pepper
- 1 small onion
- 4 large garlic cloves
- 2 tablespoons (15 ml) tahini
- 2 tablespoons (15 ml) low fat mayonnaise
- Juice of half a small lemon
- Freshly ground black pepper
- Course kosher salt
Preheat oven to 375 degrees F (200 degrees C)
Place eggplant, orange bell pepper, and onion on a small roasting pan. Drizzle with olive oil and sprinkle with coarse kosher salt. Roast in oven until soft and a bit charred. About 40 minutes.
Take a small sauté pan and on medium heat, lightly brown and soften the garlic cloves in about 1 teaspoon of extra virgin olive oil.
Put the roasted eggplant, orange bell pepper, onion, and garlic cloves in a food processor. Add the tahini, low fat mayonnaise, lemon juice. Process until blended and creamy.
Season with coarse kosher salt and freshly ground pepper to your taste.
Serve with crudités, lavash, fresh bread, and/or crackers.