Roasted Eggplant Dip
  • 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
  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Enjoy!