Roasted Eggplant Dip
1 Medium Eggplant, peeled and cut into 1″ cubes 2 Red Bell Peppers, seeded and cut into 1″ pieces 1 Red Onion, peeled and cut into 1″ pieces 2 Cloves Garlic, minced 1 Tbsp Fresh thyme, chopped 3 Tbsp Olive oil Salt and freshly ground black pepper 1 Tbsp Tomato Paste 1 Tbsp Lemon Juice…
2 cups Water. 3 cloves Crushed garlic. 2 tsp Kosher salt. 1½ cups cooking oil. 2 green Plantains.