Roasted Pepper and Eggplant Dip
Chef: Nancy Berkoff, RD, EdD, CCE

 Makes about 1 pint

Try this dip with the grilled eggplant, portobellos or corn. Can also be used as a marinade for vegetables and tofu. Take advantage of your grill for roasting the peppers.

Ingredients:

• Red peppers, 2 large
• Green peppers, 1 large
• Eggplant, 1 pound
• Olive oil 1 ounce
• Garlic, minced 2 cloves
• Red onions, chopped ¼ cup
• Dried Oregano 1 teaspoon
• Dried Basil 1 teaspoon

Directions:

ROAST peppers over an open flame or in a broiler, until charred on all sides ( about 5 minutes). Allow  to cool. When cool, pull off skin, deseed and chop.

REPEAT procedure with eggplant.

HEAT oil in a sauté pan. Add eggplant and garlic and cook until eggplant is softened.

ADD onions, oregano and basil. Continue to cook for three more minutes.

REMOVE from heat.

PLACE peppers and eggplant mixture in a blender and combine until almost smooth.

SERVE immediately or refrigerate until ready to use.