A variation on Baba Ganoush

Ingredients:

• 1 small eggplant, ends trimmed, diced
• 3 Tbsp Beyond the Olive High Polyphenol Pasadena Blend extra virgin olive oil, divided
• Salt and pepper to taste
• Juice of a lemon
• 1 cup roasted red peppers* Recipe Below (your own are always tastier, but drained from a jar is faster)  
• 1 clove garlic, chopped
• 3 Tbsps finely chopped fresh basil

Directions:

Preheat oven to 400 degrees. In a large bowl, toss eggplant with 1 Tbsp olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five 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, peeled red peppers and garlic. Pulse mixture until ingredients are well-combined. You may also puree, if desired. Transfer dip to a serving bowl and stir in basil. Serve with baked pita chips, cut vegetables or sliced , whole grain bread.

*RECIPE FOR ROASTED PEPPERS 

Ingredients:

• However many you need - Any color or color combination of bell peppers - red, green, orange, yellow

Instructions:

• Preheat the oven to 450ºF
• Rub a sheet tray with olive oil
• Cut peppers in half lengthwise. Remove seeds and white veins. Place peppers cut-side down on oiled pan.
• Put pan in the oven for 30-40 minutes - or until the skin is blistered and charred.
• Once charred, put peppers in a bowl covered or a covered tupperware, and let sit 20 minutes.
• Once cool, peel. Discard or mulch peels.
• Store in airtight container in refrigerator.  Freeze if you aren’t going to use them for a while, or use right away in your favorite recipe.