Ingredients
- 1 MEDIUM/LARGE EGGPLANT
- 1 OR 2 HEADS GARLIC
- 1 MEDIUM ONION
- 1 JAR ROASTED RED PEPPERS
- SOME DRY ITALIAN SEASONING
- OLIVE OIL
Preparation
Step 1
PREHEAT OVEN TO 350 DEGREES. WITH A FORK, POKE HOLES AROUND EGGPLANT FROM TOP TO BOTTOM.
CUT TOPS OFF GARLIC HEADS AND DRIZZLE WITH OLIVE OIL.
ON FOIL COVERED SHEET PAN ROAST EGGPLANT AND GARLIC FOR ABOUT 45 MINUTES.
WHILE EGGPLANT/GARLIC ROAST, COOK CHOPPED ONION IN SMALL AMOUNT OF OLIVE OIL OVER MED/LOW HEAT.
REMOVE EGGPLANT/GARLIC AND ALLOW TO COOL UNTIL IT CAN BE HANDLED.
SPLIT EGGPLANT IN HALF LENGTHWISE AND SCOOP PULP INTO WORK BOWL OF FOOD PROCESSOR. SQUEEZE IN GARLIC CLOVES. ADD COOKED ONION.
ADD IN DRAINED RED PEPPER, SOME SEASONING, SALT & PEPPER IF DESIRED AND SMALL AMOUNT OF OLIVE OIL. PULSE UNTIL COMBINED BUT STILL SOMEWHAT CHUNKY.
CAN SERVE WITH PITA CHIPS OR CRACKERS OR FILL FOLDED SHEETS OF BUTTERED FILO DOUGH TO MAKE TRIANGLES AND BAKE IN 350 OVEN 15-20 MINUTES OR UNTIL DOUGH IS CRISPY