Roasted Eggplant and Red Pepper Dip

This dip is great with toasted pita chips, but can also be used as a spread on a sandwich. If you have a lot of eggplant, make a large batch and freeze the leftovers. That way, you can enjoy summer in any season.

INGREDIENTS
• 1 large or 2 medium eggplants, peeled and cut into chunks
• 1 red bell pepper, cut into chunks
• 1 onion, sliced
• 2-3 cloves of fresh garlic
• Olive oil
• 2 tbsp – ¼ cup fresh cilantro, chopped

INSTRUCTIONS
1. Preheat your oven to 400 degrees. Toss veggies together and drizzle with olive oil, salt and pepper. Keep cilantro to the side.
2. Spread on a cookie sheet without overcrowding.
3. Roast the veggies for 30-40 minutes, turning every 10-15.
4. Once the veggies are tender and caramelized, cool.
5. Pulse in a food processor along with the cilantro until they make a thick paste. Serve or freeze.

Recipe adapted from [Kate Miller-Corcoran, our fearless Farm Share Coordinator]