Roasted Pepper, Eggplant, and Feta Dip

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1 large eggplant, chopped into bite size

2 cups mini sweet peppers, remove seeds 

1 cup cherry tomatoes

3 garlic cloves 

1 white onion, chopped

3 tablespoons extra virgin olive oil plus extra for garnish

1 cup feta crumbles

Salt and black pepper

Preheat oven to 450 F

Place vegetables on a large baking sheet and drizzle with olive oil. Season with salt and black pepper. Roast for 30 minutes. Turn oven off and leave to cool in the oven.

Blend all the vegetables in a blender. Pour into a serving bowl and mix in feta crumbles. Refrigerate until it's time to serve. Drizzle extra virgin olive oil on top of the dip when ready to serve.

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