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Roasted Eggplant Red Pepper Dip and Olive Tapenade


Olives are heart-healthy, good for you, and one of the seven species specially grown in Israel, to boot.


The roasted red pepper recipe comes from Yali K. 


Serve both dips with these delicious Garlic Rosemary Pita Crisps.


Make the Roasted Eggplant Red Pepper Dip


Preheat the oven to 400 degrees. Spread the eggplants, pepper, and onion on a baking sheet with the garlic, olive oil, red pepper flakes, salt and pepper. Roast for 55 minutes. Toss the vegetables. Cool slightly.


Place all the roasted vegetables in a food processor. Add the lemon juice and pulse several times to blend. Add salt and pepper if needed. Serve with pita crisps.

Prepare the Olive Tapenade


Blend all ingredients in a food processor until coarsely pureed. Serve with pita crisps.