I wanted veggies and dip for dinner, but didn’t feel like having hummus. So I looked through my fridge and found zucchini and an eggplant. I roasted it along with garlic and onion and it was delightful! I will be making this dip a lot!
After everything is done roasting, place it all into the blender and blend until it is the desired consistency. Serve with veggies or spread it on gluten-free bread.
Roasted Zucchini & Eggplant Dip
- 1 Japanese Eggplant
- 1 Zucchini
- 1 Onion
- 1 Bulb of Garlic
- 1/2 tsp White Pepper
- Pinch of Salt
- 2 Tblsp + 1 tsp Extra Virgin Olive Oil
Preheat the oven to 350F/176C.
Dice up the zucchini, eggplant and onion. Place in a container and pour 1 Tblsp of oil in it. Stir until it is all coated.
Place on a baking sheet and sprinkle with salt & pepper. Cut off the top of the garlic & drizzle with 1 tsp of oil. Wrap up the bulb of garlic and place on the sheet too. Bake it all for 20 - 30 minutes.
After it is done cooking, put it all in a blender along with the other 1 Tblsp of oil. Add more if needed.
Serve with vegetables or as a spread on gluten-free bread.