Recipes >
Roasted Eggplant Spread
Ingredients
- 1 medium eggplant, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 2 cups red onion, chopped
- 3 cloves garlic, diced
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- salt
- freshly ground pepper
Preparation
- Preheat oven to 375 degrees F. Combine eggplant, peppers, onion and garlic in mixing bowl. Add 2 tablespoons olive oil and mix to coat, then season with salt and pepper.
- Spread seasoned veggies on a baking sheet and place in preheated oven.
- Roast until golden brown and soft, about 25 minutes.
- Remove from oven and let cool for 20 minutes. Place cooled veggies in a blender or food processor with remaining one tablespoon olive oil and blend until smooth. Add tomato paste and blend.
- Remove from blender or food processor and place in a bowl. Taste and adjust seasoning with salt and pepper.
- Serve with fresh vegetables or crackers.