Eggplant Vegetable Dip

Eggplant Dip

Summary

This delicious eggplant dip is made with carrots, red bell pepper, tomatoes, and other nourishing vegetables and herbs. Not only does it taste amazing, but it is also full of antioxidants, vitamins and minerals that are good for you. Most importantly, this dip is super easy to make because you don’t need any measuring cups or scale. Enjoy it on top of bread, chips or as a side dish. Now let’s get to the recipe.

Ingredients

• 1 medium eggplant

• 1 medium onion

• 2 garlic cloves

• 3 medium tomatoes

• 1 red bell pepper

• 1 medium carrot

• 1 tablespoon of tomato paste

• About 1 tablespoons of chopped parley

• About 1 tablespoon of chopped basil (optional)

• Some lemon

• Salt and black pepper (to taste)

• Some olive oil

Directions

1. Prepare the vegetables. Chop the onions, eggplants, tomatoes and bell pepper, parsley and basil. Shred the carrot and mince the garlic. Set everything aside.

2. Heat up the pan to medium heat and add about 2-3 tablespoons of olive oil to it, then add eggplants and sauté them for about 2 minutes. Then add the onions to the pan and stir for about 5 minutes.

3. Add in the tomato paste and stir for about 1-2 minutes. Then add tomatoes and bell peppers, stir for about 1-2 minutes. Then add in shredded carrots and stir for another 2 minutes. Then add your chopped parsley and basil (optional).

4. Add some salt and black pepper. Be conservative with salt, remember you can always add more salt later but you can’t remove it! Add garlic.

5. After everything cools down slightly, add about 2 tablespoons of olive oil to your dip. Then using a blender, blend everything together until you reach your desired consistency.

6. Time to adjust: taste your dip, if you feel like it needs more acidity, squeeze in a bit of lemon juice. If you feel like it needs more salt, now is the time to add a bit more. Garnish with more herbs and enjoy!