Nutritional Wisdom with Carly Pollack

Roasted Red Pepper and Eggplant Dip

Roasted Red Pepper and Eggplant Dip

Ingredients
1 medium eggplant, sliced in half lengthwise
2 cloves garlic, thinly sliced
1 tbsp ghee, melted
1/2 cup roasted red peppers
1 tbsp fresh oregano, chopped
1 tbsp lemon juice
1 tbsp extra virgin olive oil

Directions
Preheat oven to 400F. Arrange the eggplant cut side up on baking sheet. Make slits in the eggplant and insert garlic. Drizzle with ghee and salt and bake for 1 hour. Remove eggplant from oven, let cool, then scoop flesh into a food processor. Add roasted red peppers, oregano, 1 tbsp olive oil, lemon juice, salt and pepper. Puree until smooth. Serve with mixed raw vegetables.

Serving
4 Servings