11 Aug Roasted Veggie Dip
(Recipe from Jennifer at Natural Things Foods Store)
This week’s CSA box had so many lovely things in it, and they begged to be roasted. Roasting brings out such a deep, rich flavor in vegetables that it is one of my favorite ways to prepare them. The resulting dip from this recipe doesn’t just have to be dipped. It can be spread on bread or wraps, too, for a tasty summer sandwich.
Roasted Veggie Dip
- 1 large eggplant or two medium eggplants
- 1/2 small onion
- 1 red bell pepper
- 1 small head of garlic
- 1 tablespoon olive oil
- splash red wine vinegar
- 1 tablespoon sour cream
- salt & pepper
- Heat oven to 400 degrees F. Trim ends from the eggplant and pepper. Trim ends from the onion and remove outer skin, but leave whole. Slice across the entire head of garlic, removing just the tops from the cloves. Do the same on the bottom side, removing the roots, but leave whole.
- On a large baking sheet, place eggplant, trimmed end side down. Add onion, pepper, and garlic head. Drizzle a bit of olive oil over all.
- Roast in the oven for about 45 minutes, or until the eggplant is very tender. Remove from oven and allow to cool.
- Once it is cool enough to handle, scoop out the insides from the eggplant, leaving the skins behind. Place into a bowl. Open up the pepper and scrape out the insides, leaving the skin behind. Chop finely and add to the bowl. Finely chop the onion and add to the bowl. Taking the entire head of garlic, squeeze the roasted cloves of garlic from the papery skins. Finely chop and add to other ingredients in bowl.
- Add about a teaspoon more olive oil and a splash of red wine vinegar to the vegetables. Add salt and pepper to taste (the vegetables took quite a bit of salt, so keep tasting). Stir to combine very well. Enjoy!