(About 3 cups)

Ingredients:

• 1 small eggplant, ends trimmed, diced
• 3 Tbsp Beyond the Olive California Blend extra virgin olive oil, divided
• Salt and pepper to taste
• Juice of a lemon
• 1 cup roasted red peppers (from a jar, drained)
• 1 clove garlic, chopped
• 3 Tbsps finely chopped fresh basil

Directions:

Preheat oven to 400 degrees. In a large bowl, toss eggplant with 1 Tbsp olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let cool slightly. Transfer eggplant to a food processor and add remaining olive oil, salt and pepper, lemon juice, red peppers and garlic. Pulse mixture until ingredients are well-combined. You may also puree, if desired. Transfer dip to a serving bowl and stir in basil. Serve with baked pita chips, spread on whole grain bread or use as a dip for cut veggies.

Recipe adapted from Pacific Sun Olive Oil
Photo Source: FootNetwork