An smoky eggplant dip that is great on mini toast bites or pita bread.
In the mix:
- 1 tbsp olive oil
-1 tbsp tomato paste
-1 onion, minced
-3 cloves garlic, minced
-Salt & Pepper to taste
*Preheat oven to 400 deegrees. Roast eggplant in oven for 1 hour. Once cooled, cut in half, scoop out the filling and run through food processor.
*Heat oil over medium heat. Add onions and saute for about 8-10 minutes.
*Add garlic and tomato paste. Cook for 2 more minutes.
*Add in processed eggplant and allow it to heat through for 2 more minutes.
*Serve warm or cool.
Original post can be found here.