Saturday, September 6, 2008

Roasted Red Pepper & Eggplant Dip

2 large red peppers, seeded & chopped
1 - 1.5 lb eggplant, cut into 1/4 inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 Roma tomatoes, seeded & chopped
3 TBS olive oil
1/4 tsp. hot red pepper flakes

1 log fresh goat cheese

Place rack in center of oven: preheat oven to 400.

Combine all ingredients (except goat cheese) in 8x10 corning/glass dish. Toss to coat & spread evenly. Roast vegetables, stirring occasionally, until very tender, about 40-50 minutes.

Remove from oven, allow to cool a bit, then puree in food processor or blender. Salt to taste.

Place in warmed serving dish & top with a slice (or two) of fresh goat cheese/chevre. Serve with pita points or crostini.

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