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Roasted Eggplant, Onion & Red Pepper Dip


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1/3 cup fruity olive oil

3 large garlic cloves, minced (1 tablespoon minced garlic)

2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

2 teaspoons chili powder

1 eggplant (1 pound eggplant), peeled and cut into 3/4-inch cubes

1 large red pepper, seeded and cut into 1/2-inch cubes

1 large red onion, peeled and cut into 3/4-inch pieces

Pita Triangles for serving (see linked recipe)

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