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Parve
Easy
8 Servings
Allergens 
No Allergens specified
Even as food trends constantly change, my mother’s classic eggplant dip is still tops.
2 eggplants
2 onions, chopped
1–2 tablespoons oil, such as Manischewitz Grapeseed Oil
1 green pepper, chopped
1 orange pepper, chopped
2 tablespoons Tuscanini Tomato Paste
1 tablespoon Gefen Honey
1 teaspoon salt
Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.
Trim off stems of eggplant and slice down the middle vertically. Stab flesh with the tip of a sharp knife and place on baking sheet flesh-side down.
Roast for 50 minutes or until soft.
In a frying pan, heat oil and sauté onions and peppers until caramelized.
Scoop out eggplant flesh and place in a food processor fitted with the S-blade. Add remaining ingredients and blend until desired consistency is reached.
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