Eggplant Dip (Edit recipe)

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The best of the summer veggie and herb garden comes together in this versatile dip. It’s packed with flavor and is great on-top of bread, crackers, and even pasta. Make a larger batch with me and you’ll be set for the week!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 24

Ingredients

4 pieces Gluten Free Sandwich Rolls (Schär)
2.5 cups Eggplant, cubed
1 cup Red Bell Pepper, cubed
1 cup Onion, Chopped
2 cups Celery, chopped
0.25 cup Tomato Paste
0.75 cup Beefsteak Tomato, cubed
0.25 cup Garlic, chopped
0.5 cup Kalamata Olives, sliced
0.333 cup Coconut Aminos
0.5 tsp Garlic Powder
0.25 cup Flat Leaf Parsley, chopped
0.125 cup fresh Basil, chopped
1 Tbsp Extra Virgin Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive oil to a large frying pan.
Sauté garlic and onion for one minute on medium high heat.
Add eggplant and sauté for 2 minutes.
Add celery and sauté for 2 minutes.
Add bell pepper and sauté for 2 minutes .
Add chopped tomato and tomato paste and sauté for 3 minutes.
Add olives and coconut amino and sauté for 2 minutes.
Add parsley and basil and sauté for 3 minutes.
Season with garlic powder.
Allow to cool to room temperature.
Slice schar rolls (1/2 inch slices).
Coat with olive oil on each side.
Bake bread at 350 for 10 mins or until golden brown on each side.
Spoon or dip eggplant on-top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	23
Fat:	1 g
Carbohydrates:	4 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	129 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.