Roasted Eggplant Dip


2 medium or 1 large eggplant, halved lengthwise
1/2 red onion, finely chopped
1/2 cup chopped fresh basil
2 tablespoons olive oil
1 teaspoon red wine vinegar
kosher salt and black pepper
vegetable chips, for serving

Heat oven to 400° F. Place the eggplants cut-side down on a rimmed
baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop
out the flesh from the eggplants and roughly chop.
In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾
teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.

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