- 1 globe Small eggplant, ends trimmed, diced
- 3 T The Olive Grove’s Ultra Premium Extra Virgin Olive Oil; mild or peppery
- 1 Juice of a lemon
- 1 C Roasted red peppers (from a jar, drained)
- 1 Garlic clove, chopped
- 3 T Basil, finely chopped
- Salt and Pepper to taste
Preheat oven to 400 degrees F. In a large bowl, toss eggplant with 1 T olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every 5 minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let cool slightly.
Transfer eggplant to a food processor and add remaining olive oil, salt and pepper, lemon juice, red peppers and garlic. Pulse mixture until ingredients are well combined. Transfer dip to a serving bowl and stir in basil. Serve with baked pita chips, spread on whole grain bread or use as a dip for cut veggies.
Makes about 3 cups.