What a rush Thursday. We dished out soup for 133 people. We wanted to serve carrot cake as well, but there just wasn’t time to put it together. Next week I promise it will be there. The recipe for the soup has already been posted last semester, but here is the recipe for the dip. It is super easy and very good.
Roasted Eggplant and Red Pepper Dip
1 medium eggplant
2 red bell peppers, washed well, and seeded
1 red onion
2-4 cloves minced garlic (I like a lot of garlic in mine!)
1/4 cup good quality extra virgin olive oil
1-2 tsp kosher salt
1/2 tsp ground black pepper
1-2 tbsp tomato paste
Preheat oven to 400 degrees Fahrenheit.
Prepare veggies by chopping the eggplant, red pepper, and red onion into roughly 1-inch sized pieces. Salt the eggplant heavily, and let it sit for twenty minutes to pull the bitter juice out. After the twenty minutes, wash wash the salt off the eggplant and dry them. Put all the vegetables in a large bowl, then toss well with the garlic, olive oil, salt, and pepper, so that all the vegetables are well coated. Spread them out in one layer on a rimmed baking sheet, then roast them for 45 minutes, tossing the vegetables once during roasting. Once they are done, they will be well-browned and soft.
Let the vegetables cool slightly, then transfer them to a food processor. Pulse the vegetables a few times to break them up, then add the tomato paste and pulse until well-blended and mostly smooth. (I like it smooth with a few larger bits, but you can leave the dip as chunky or as smooth as you like.) Serve at room temperature with chips or bread, or store refrigerated for a few days.