Eggplant Dip

By Steve-3

Ingredients

• 1 medium eggplant
• 1 red or white onion, peeled
• 2 red bell peppers, seeded
• 2 garlic cloves, minced
• 3 tbsp. oil-half coconut, half olive
• 1 tsp. Original Himalayan Crystal Salt (second best, sea salt-never refined salt)
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. tomato paste

Preparation

Step 1

Turn oven on to 400 degrees. Chop eggplant, bell pepper, and onion into cubes approx. 1 inch square and toss with garlic, olive oil, salt, and pepper. Roast on baking sheet for 45 mins until lightly browned and soft, turning once during cooking.


Put all in BlendTec Total Blender, add tomato paste, and pulse just a few times. Enjoy!