Ingredients
Instructions
- Place the whole eggplant on a baking sheet lined with aluminum foil and bake for 45 minutes at 400F degrees.
- Take out and let cool completely.
- Heat 1 tbsp. olive oil and saute the onion and garlic for 3 to 4 minutes.
- Transfer to bowl and add tomatoes, pepper, salt, hot sauce, honey, apple cider vinegar, cilantro, and rest of olive oil.
- Stir together and let sit.
- Peel skin off eggplant and discard. Mince the eggplant by hand into small diced chunks, getting rid of any extra seedy parts. Some seeds are okay.
- Add eggplant to the bowl stir until everything is combined. Taste test and add more spice as desired.
- This dip gets better as it sits in the fridge but can be eaten right away! Store in fridge for up to 5 days.
Category: Gluten-free, Dairy-freeMethod: ovenCuisine: DipDiet: Gluten Free