Sweet Romanian Eggplant Dip
Ingredients
- 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)
- 1½-2 tsp salt, plus additional for sprinkling
- ¼ tsp black pepper, plus additional for sprinkling
Instructions
- Preheat oven to 450°F. 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.
- 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.
- Peel tomatoes, peppers and eggplant. Place all vegetables with the sugar, salt, and black pepper in a bowl. With a food processor give it a quick blend, leaving it chunky. Alternatively, you can do this with a hand blender or mash it well by hand.
- Refrigerate overnight so flavors can develop. Taste and adjust seasoning if needed.
