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Serve this flavorful roasted eggplant dip with Pita Chips for a nutrient-rich afternoon snack.
1 eggplant
2 carrots, shredded
1 onion, minced
2 tablespoons oil
5 hard-boiled eggs, chopped
1 teaspoon salt
dash of pepper (optional)
Prick eggplant with fork a few times. Wrap in aluminum foil and bake at 400 degrees Fahrenheit for one hour
When eggplant is cool enough to touch, remove pulp. Combine all ingredients. Mix well.
Meanwhile, sauté onion and carrots in oil.
Photography and Styling by Tamara Friedman
How Would You
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freezer can i freeze this dip?
I wouldn’t with the eggs inside.