I love being invited out to a friend’s house for dinner. “Bring an appetizer” is often the response that I get when asking what to bring. As so the quandary stars, what should I make. Sure I could run down to the supermarket and buy a bag of tortilla chips and packaged hummus and I am done (as my wife suggested), but that would be too easy. And it certainly would not help me with my reputation as a foodie.
So here is a super easy appetizer to make. And it is quite healthy. But I want to thank my buddy Kelly who so generously shared this recipe with me.
Step 1: You will need a quick stop at the supermarket to pick up a red onion, red pepper and eggplant. Cut them up coarsely. Generously apply salt, pepper and olive oil (about 2 – 4 tablespoons depending on the size of the vegetables). Lay them out on rimmed pan.
Step 2: Roast the vegetable at 400 degrees for 40 minutes – rotating them halfway through the time. Once they are caramelized and soft, remove from the oven and allow them to cool.
Step 3: Into a blender, add the vegetables, a tablespoon of high quality balsamic vinegar (I used a thick and delicious fig balsamic this weekend) and a ¼ teaspoon of crushed red pepper flakes (optional).
Step 4: Pulse until they are chunky and to your desired consistency. Serve cold.