Name: Roasted Eggplant Dip
Prep time: 15 min
Cook time: 18 min
Total time: 51 min
Ingredients: 1 Medium Eggplant (about 1 pound); 2 Tbs Fresh lemon juice; 3 Tbs Olive oil; 1/2 Cup Red onion (finely chopped); 1 Small Red bell pepper (finely chopped); 1 Small Jalapeño peppers (finely chopped); 2 Tbs Fresh basil (chopped); 1/4 Tsp Cayenne pepper (optional); 1/4 Tsp Salt; 1 Clove Garlic (minced)

Roasted Eggplant Dip

Looking for a delicious vegan appetizer? Try our Eggplant Dip, it is healthy, unique in flavor and simple to make. Enjoy!

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Prep Time 15

Cook Time 18

Total Time 51

Servings 8

Ingredients

1 Medium Eggplant about 1 pound
2 Tbs Fresh lemon juice
3 Tbs Olive oil
1/2 Cup Red onion finely chopped
1 Small Red bell pepper finely chopped
1 Small Jalapeño peppers finely chopped
2 Tbs Fresh basil chopped
1/4 Tsp Cayenne pepper optional
1/4 Tsp Salt
1 Clove Garlic minced

Instructions

Gather your ingredients together and preheat broiler, positioning the oven rack about 6 inches from the heat source.
Line a baking pan with foil.
Place the eggplant in the pan and poke a few holes all over with a fork allowing the steam vent.
Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes.
Transfer to a cutting board and allow to cool.
Seed and dice the jalapeño.
Seed and core the red pepper and cut into small pieces.
Put lemon juice and garlic in a blender.
Cut the eggplant in half lengthwise and scrape the flesh into the blender, mix until smooth.
Add oil and stir with a fork until the oil is absorbed.
Stir in onion, bell pepper, chili pepper, basil, cayenne and salt.
Serve with chips or crackers.