Vegan Roasted Eggplant and Tomato Party Dip Recipe | ChefDeHome.com
Sharing with you, an easy party dip with smokey, velvety eggplant, loaded with tangy-sweet tomatoes, crunchy onions, and aromatic fresh cilantro. Vegan, and gluten free, this vegetarian warm dip is...
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- egg plant or brinjal
- pita bread
Ingredients
- 1 lbs Egg Plant Or Brinjal, also known as Aubergine
- 1.5 Cup Tomatoes, 2-3 roma or wine-ripe tomatoes, small diced
- 2 tbsp Olive Oil
- 1 Cup Red Onion, about 1 large onion, small diced
- 1 tsp Garlic, 2 garlic cloves, fine chopped
- 4 tbsp Cilantro, fine chopped
- 1 tsp Salt, adjust per taste
- 1/2 tsp Red Pepper Powder, or paprika, adjust per taste
- 1 tsp Cumin Seeds, optional
- 1/2-inch Ginger, small diced, optional but recommended
- 1 or 2 Hot Green Pepper (small), or Serrano Pepper, seeds removed and thin choped
- Pita Bread, or Pita Chips
- Kalamata Olives
- Feta Cheese
- Pepperoncini
- 1 Lime, cut into wedges
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