pinning

When BFF gets a job, you have her over for a delicious congratulatory dinner.  I figured this was a good occasion to refer to my Pinterest 'I'll make this one day' board. This is what I made....

Roasted Eggplant and Red Pepper Dip
1 Medium size eggplant
1 Red Pepper
1 TBSP. Parsley
1/2 TBSP. Olive Oil
Splash of Lemon Juice
Pinch of Salt & Pepper

1.  Cut eggplant lengthwise. Put skin side up. Prick a few holes on the skin, drizzle with
olive oil. Cut Red Pepper in half, remove seeds. Roast on 450 for approximately 25
minutes. Remove from oven, let cool. Red pepper will probably be finished before
eggplant. Feel free to remove prior.

2.  Remove skin from eggplant and red pepper (should easily come off when
cool). Coarsely chop and puree. Don’t overdo it, a few seconds should suffice.

3.  Mix puree with parsley, olive oil, lemon juice, salt and pepper. Serve with warm
naan. Best if made a day ahead and stored in the refrigerator overnight.