Serves: 1
Prep Time: 10 minutes
Cook Time: 20 minutes

2 cups eggplant (peeled and chopped)
1 cup chopped red bell pepper
1 clove garlic
1 Tbs chopped fresh parsley

1) Preheat oven to 400°F.
2) Place eggplant and pepper on a baking sheet and drizzle with olive oil and roast for 20 minutes or until vegetables are tender
3) Transfer eggplant mixture to a food processor
4) Add garlic and parsley and pulse until smooth
5) Season with salt and pepper to taste

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