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“Inspired by Middle Eastern's dip.”
READY IN:
1hr 5mins
SERVES:
4
YIELD:
4 dips
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into cubes.
  3. Toss them with the garlic, olive oil, salt, and pepper.
  4. Spread them on lined baking sheet.
  5. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing once during cooking.
  6. Let cool.
  7. Place the vegetables in a food processor, add the tomato paste, and pulse to paste. Taste for salt and pepper.

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