A fantastic Roasted Eggplant Dip that is easy to prepare and perfect for entertaining. This dip, made with roasted eggplant, bell peppers, onion, and garlic, is versatile and can be served with pita chips or used in various dishes.
1: Preheat the oven to 400°F.
2: Cut the eggplant, bell peppers, and onion into 1-inch cubes.
3: Toss them in a large bowl with garlic, olive oil, salt, and pepper.
4: Spread them on a baking sheet.
5: Roast for 40-45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking.
6: Cool slightly.
7: Place the vegetables in a food processor and add the tomato paste.
8: Pulse to blend it all together until chunky.
9: Taste for salt and pepper.
10: Serve with pita chips.
11: To prepare pita chips, cut 5 pitas into wedges and arrange them on a baking sheet.
12: Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper.
13: Toss to coat and spread out evenly on a parchment-lined baking sheet.
14: Bake for 8-12 minutes or until toasted and golden in color.
