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Roasted Vegetable Dip


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  • 1 eggplant, unpealed
  • 1 red pepper, finely chopped
  • 1 green pepper, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon finely chopped red onion, optional
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons salt and pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons canola oil



Step 1

Prehear broiler.

1. Pierce eggplant several time with fork. Place on foil-lined baking sheet and broil, turning every 5 minutes until soft (15-20 minutes.)

2. Remove eggplant to a seive and allow excess moisture to drain. When cool enough to handle, peel and chop.

3. Place eggplant in a serving dish and add remaining ingredient. Mix well. Chill


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