A special Post for INA Friday’s – Roast Eggplant Dip to get your party started -

This post is a very special post as I am doing it for a special group of dedicated and passionate bloggers around the world. I am extremely thrilled and excited to be a part of it and also a little nervous because all the other bloggers have amazing blogs and know their food. While I am just a newbie trying out my almost non existent cooking skills.

The group is called as “INA Friday’s” where all bloggers would get together and create a gorgeous “Ina Garten” creation. Some of you will ask who is Ina Garten? Well she is the very famous creator of “Barefoot Contessa”. To be very honest before I got a mail to join this group I did not know who she was.

So obviously when all these bloggers decided to try her recipes I realized she must be a really good cook. I started reading about her and the more I read, the more I understood why we were cooking her recipes.

Ina is a woman who has something in common with me and that is our passion for food. Although she had no formal culinary training and had a high profile job, she gave it all up to  get into a life which involved something she loved. Isn’t that inspiring and so courageous? I was so fascinated that I ended up ordering 2 of her cookbooks hoping to have the strength to walk on the road that she has walked before me.

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I can go on and on about Ina Garten butI will come back to the task at hand and share this super easy recipe for an “Eggplant Dip” from her her food network as this month is an Appetizer month. It is a total party starter and a perfect finger food if used with the right Bread. I served it on some warm crusty Bread with parsley and some cocktails and everyone loved it.

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Here is the recipe (Cooking time 60 minutes)

Ingredients

1 medium Eggplant (Aburegine)
2 red Bell peppers, seeded
1 red Onion, peeled
2 Garlic cloves, minced
3 tablespoons good quality Olive oil
1 1/2 teaspoons kosher salt (I used some pink sea salt)
1/2 teaspoon freshly ground black Pepper
1 tablespoon tomato paste

Directions

1) Preheat the oven to 200 degrees C.
2) Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
3) Cool slightly.
4) Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper and serve with warm Pita Bread or on a toasted crusty Bread.

Do visit these bloggers who are a part of the group and check out their amazing recipes:

Anshie @spiceroots.com, Alyce Morgan @moretimeatthetable.blogspot.com, Mireya Merrit @myhealthyeatinghabits.com, Barbara Williams @moveablefeastscookbook.blogspot.com, Nancy Lima @mypicadillo.com, Veronica Gantley @mycatholickitchen.com, Linda Thompson @lindaathompson.blogspot.com, Chaya Selig @bizzybakes.blogspot.com, Martha McKinnon @simple-nourished-living.com, Minnie Gupta @http://thelady8home.com