Roasted Red Pepper and Eggplant Dip with Vegetables

A fall dip recipe that is phase 1 friendly, goes great with veggies and is perfect for Thanksgiving.

IDEAL PROTEIN PHASE 1, 2 & 3 | SERVING: 1 | TIME: 35 MIN

A fall dip recipe that is weight loss friendly, perfect for Thanksgiving!

Ingredients:

1 medium size eggplant

1 pack Stevia or Splenda

1 tsp. apple cider vinegar

1 (12 oz) jar roasted red peppers (drained)

Instructions:

Preheat oven to 425 degrees.

Slice eggplant (skin on).

Place slices on baking sheet.

Lightly salt the eggplant.

Roast eggplant until golden brown.

Combine ingredients including eggplant slices and roasted red peppers in blender or food processor.

Blend or pulse until smooth.

This dip goes great with fresh cut veggies.

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