Eggplant and Pepper Dip

Ingredients

• 1 piece(s) Eggplant
• 2 tsp Red pepper
• 1 piece(s) Onion
• 1/2 tsp Garlic powder
• 2 tbsp Vegetable oil
• 1 tsp Oregano
• 1 tsp Basil
• 1/4 tsp Salt

Instructions

1. Use a vegetable peeler to remove the peel from the eggplant.
2. Chop the eggplant into 1 inch cubes.
3. Chop the red peppers.
4. Peel and chop the onion.
5. Put all the ingredients in a large bowl. Stir together.
6. Spread the ingredients on a baking tray.
7. Bake at 400 °F for 45 minutes. While the dip is baking, stir it a few times.
8. When the eggplant is lightly browned and soft, take the dip out of the oven.
9. Let the dip cool for at least 10 minutes.
10. Put the dip the blender. Blend until smooth.
11. Serve the dip cold or at room temperature.

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