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Roasted Vegetable Dip: Yeast-Free Recipe

Yeast-Free Roasted Vegetable Dip

This is incredibly good on anything: chicken, vegetables, as a sandwich spread, or anything else you can think of.


  • 1 medium eggplant, peeled and cut into chunks
  • 1/4 cup olive oil
  • 2 cups diced onions
  • 2 cloves garlic, chopped
  • 1 Tbs. dried basil
  • 1 Tbs. dried oregano
  • 1 tsp ground cumin
  • 1 Tbs. sweet paprika
  • 2 roasted red bell peppers, roughly chopped or torn
  • 1 Tbs. lemon juice
  • salt
  • freshly ground black pepper

 How to:
  1. Before assembling your ingredients, salt the eggplant and let it drain in a colander for 30 minutes, unless you are using young, fresh eggplant.
  2. Squeeze out any excess liquid and pat dry.
  3. Heat the olive oil in a medium saute pan and add the eggplant and onions.
  4. When the vegetables are soft, add the garlic, basil, oregano, cumin and paprika and cook for 5 minutes, or until the aromas are released.
  5. Remove from the heat, and add the roasted peppers.
  6. Transfer the mixture to a food processor and blend until smooth.
  7. Finish with the lemon juice and salt and pepper to taste.

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