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Roasted Eggplant Dip

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Ingredients You'll Need

3/4 lb eggplant, left unpeeled and cut into 1/4 inch dice
1 medium onion, chopped
1 gypsy pepper, chopped
3 tbsp extra virgin olive oil
34 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh basil


Preheat oven to 450 degrees F.

Toss vegetables with oil, salt and pepper, then spread in an oiled large shallow (1 inch deep) baking pan. Roast vegetables in middle of oven, stirring occasionally until tender, 25-30 minutes. Cool in pan on a rack then coursely mash with potato masher and stir in basil.


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