Roasted Eggplant Veggie and Avocado Dip

By Marco Girgenti

 

YIELD: 4 SERVINGS

INGREDIENTS:

1 avocado
1/2 zucchini, chopped (approx. 1/2 cup)
1/4 eggplant, chopped (approx. 1.5 cups)
1/2 red pepper, chopped (approx. 1/2 cup)
2 garlic cloves, sliced
2 tbsp olive oil
1.5 tbsp water
Juice of 1/2 lemon (approx. 1 tbsp.)
Approx. 1 tbsp. chopped cilantro

 

PREPARATION:

Pre-heat oven to 375oF.

Place the first five chopped ingredients onto a baking pan lined with parchment paper.
Spray or sprinkle with water and bake at 375oF for 25-30 minutes until well cooked and vegetables are soft.
Cool slightly and place the cooked vegetables in a food processor or blender and pureé until smooth.
Add the remaining ingredients – listed again below – and purée 
2 tbsp olive oil
1.5 tbsp water
Juice of 1/2 lemon (approx. 1 tbsp.)
Approx. 1 tbsp. chopped cilantro

Serve as a dip or spread.