Steps to Make Roasted Eggplant Dip

Roasted Eggplant And Mushrooms

Eggplant has not been one of my family favourites and when i received it in our vege box, i've always left it to the last to eat.

Recipe Summary Roasted Eggplant And Mushrooms

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Ingredients | Roasted Eggplant Dip

1 medium eggplant, peeled and cubed

2 small zucchini, cubed

½ small yellow onion, chopped

1 (8 ounce) package mushrooms, sliced

1 ½ tablespoons tomato paste

½ cup water

1 clove garlic, minced

½ teaspoon dried basil

salt and pepper to taste

Directions

Preheat oven to 450 degrees F (230 degrees C).

Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.

Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Info | Roasted Eggplant Dip

prep: 10 mins cook: 45 mins total: 55 mins Servings: 2 Yield: 2 servings

TAG : Roasted Eggplant And Mushrooms

Side Dish, Vegetables, Squash, Zucchini,