Ingredients
- 1 medium eggplant
- 2 medium red pepper
- 1 small onion
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
Instructions
- Wash hands with soap and water.
- Use a vegetable peeler to remove the peel from the eggplant.
- Chop the eggplant into 1-inch cubes.
- Chop the red peppers.
- Peel and chop the onion.
- Put all the ingredients in a large bowl. Stir together.
- Spread the ingredients on a baking tray.
- Bake at 400 °F for 45 minutes. While vegetables are baking, stir it a few times.
- When the eggplant is lightly browned and soft, take the vegetables out of the oven.
- Let cool for at least 10 minutes.
- Put the dip the blender. Blend until smooth.
- Serve the dip cold or at room temperature.
Source: USDA / MyPlate