Roasted Red Pepper and Eggplant Dip with Vegetables

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

A roasted red pepper and eggplant dip for veggies or Ideal Protein crisps. Fits all three phases and is ready in 35 minutes.

Ingredients:

• 1 medium size eggplant
• 1 pack Stevia or approved phase 1 sweetener
• 1 tsp. apple cider vinegar
• 1  (12 oz) jar roasted red peppers (drained)

Instructions:

1. Preheat oven to 425 degrees. 
2. Slice eggplant (skin on).
3. Place slices on baking sheet. 
4. Lightly salt the eggplant.
5. Roast eggplant until golden brown.
6. Combine ingredients including eggplant slices and roasted red peppers in blender or food processor.
7. Blend or pulse until smooth.

This dip goes great with fresh cut veggies.