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Roasted Eggplant Dip
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| Serves 8 (makes 2 cups)| Hands-On Time: 10m | Total Time: 50m Ingredients | |
| 2 medium | eggplants, halved lengthwise |
| 1/2 | red onion, finely chopped |
| 1/2 cup | chopped fresh basil |
| 2 tablespoons | olive oil |
| 1 teaspoon | red wine vinegar |
| kosher salt and black pepper | |
| vegetable chips, for serving | |
Directions
1. Heat oven to 400° F. Place the eggplants cut-side down on a rimmed baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop out the flesh from the eggplants and roughly chop.
In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.
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