This Roasted Eggplant Dip, inspired by Ina Garten and modified by Jeanne Rosner, is a deliciously smoky and flavorful appetizer that combines roasted vegetables with bright and tangy notes. The dip begins with a mix of cut eggplant, red onion, and red bell pepper, all tossed together with garlic and olive oil. These vegetables are roasted until they are soft and caramelized, enhancing their natural sweetness and adding a rich depth of flavor.
Once roasted, the vegetables are pureed with tomato paste, which adds a hint of concentrated sweetness, and fresh lemon juice, which brightens the dip with a zesty kick. A sprinkle of red pepper flakes brings a touch of heat, rounding out the flavors perfectly. The result is a creamy, slightly chunky dip that's perfect for serving with pita bread, crackers, or fresh veggies. Its combination of smoky, sweet, tangy, and mildly spicy flavors makes it a versatile dish that works as a party appetizer or a casual snack.
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