Serves: Yields about 2 cups / Pareve / Freezer Friendly
Ingredients
1 medium eggplant, diced (peel on)
6 garlic cloves, chopped
1 large red pepper, diced
1 tsp fresh parsley, chopped or 1 frozen cube
kosher salt, to taste
black pepper, to taste
¼ cup oil
2 Tbsp white vinegar
Instructions
Preheat oven to 400°F.
In a bowl, toss together eggplant, garlic, red pepper, and parsley with oil, salt, and pepper until very well combined. Spread on a baking sheet.
Bake for 40-60 minutes, until veggies are crisp. Do not toss while baking; it will allow the steam to escape and it will prevent the vegetables from crisping up.
After veggies have cooled, transfer to a container. Add vinegar; mix well to combine.
When freezing dips, I like to freeze them individually in small containers so I can just pull out as needed per meal.
You can add a tablespoon or two of tomato paste to kick it up a notch. Add a diced jalapeño for some extra heat.
Recipe by Between Carpools at https://betweencarpools.com/dips-are-everything-on-pesach-and-this-eggplant-dip-by-faigy-murray-is-just-so-good/