Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Inspired by Middle Eastern's dip.

Ingredients Nutrition


  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.
Most Helpful

This dip is wonderful. I made it one afternoon to try it out, and my DH ate it for dinner and would not stop exclaiming how good it was. I will definitely make it soon for a party. It's perfect as is, but definitely serves more than four.

kelly.lawver April 13, 2009