Roasted Eggplant Dip

These Crispy Baked Parmesan Eggplant Fries will be the highlight of your week! They are crunchy on the outside and perfectly tender on the inside.

Ingredients

1 eggplant
1 onion, finely chopped
1 green pepper, finely chopped
2 Tablespoons oil
1 (6 ounce) can tomato paste
1 garlic clove, minced or 1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Preheat oven to 350 F and bake the whole eggplant for about 15-20 minutes until fork tender
Allow to cool slightly and cut off the top and bottom of the eggplant
Place in a bowl and mash, set aside
In a pan, sauté onions and green pepper in oil until they are soft
Add tomato paste and simmer for 5 minutes
Add in eggplant, garlic, salt and pepper and simmer for 30 minutes
Remove from the heat and cool, then place in the fridge to chill
Serve with crackers and enjoy!

Notes:

This freezes well and can be kept in the freezer for 6 months! To thaw, place in the refrigerator overnight

Source: Sea Island Seasons Cookbook