eggplant and red pepper dips
October 24, 2011 § Leave a comment
The other day I made two really good tips. I mean dips. For the eggplant dip, I roasted the eggplant whole with fork holes in the oven, removed the skin and up with sauteed onion, green pepper, garlic, salt, cumin, and coriander. For the roasted red pepper dip, I roasted red pepper halves, removed the skin, and blended it with salt and a bit of natural Greek yogurt. I might be forgetting some ingredients…either way, it’s a good base to start with and add stuff to as you wish!