Sweet Romanian Dip
  • 1 eggplant
  • 1 small onion, cut in half
  • 2 large tomatoes
  • 2 medium size bell peppers, cut in 4, seeds and stems removed.
  • Oil, for drizzling
  • 3 Tbsp sugar (or sugar substitute)
  • 1 ½ - 2 tsp salt, plus additional for sprinkling
  • ¼ tsp black pepper, plus additional for sprinkling
  1. Preheat oven to 450ºF. Prick eggplant all over with a fork. Place eggplant, onion, tomatoes and peppers on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 45- 60 minutes.
  2. Check to make sure all vegetables are soft. Remove those that are soft and blistered (eggplant may need more time than the others). Place the eggplant and peppers in a plastic bag so they can sweat and peel easily.
  3. Peel tomatoes, peppers and eggplant. Place all vegetables with the sugar, salt, and black pepper in a bowl. With a hand blender give it a quick blend, leaving it chunky. Alternatively, you can do this in a food processor or mash it well by hand.
  4. Refrigerate overnight so flavors can develop. Taste and adjust seasoning if needed.
Recipe by Between Carpools at https://betweencarpools.com/its-dips-time-dips-are-all-the-rage-part-1/