Roasted Eggplant Spread
From chefsuz 15 years ago
- 45 minutes to make
- Serves 6
This was served at a party I attended - it was such a delicious appetizer, they were gracious enough to share the recipe with me. Serve with homemade pita wedges. Enjoy!
Ingredients
- 1 medium eggplant, peeled shopping list
- 2 red bell peppers, seeded shopping list
- 1 red onion, peeled shopping list
- 2 to 3 cloves garlic, minced shopping list
- 3 Tbsp good quality olive oil shopping list
- 1 1/2 tsp kosher salt shopping list
- 1/2 tsp freshly ground pepper shopping list
- 1 Tbsp tomato paste shopping list
How to make it
- Preheat oven to 400.
- Cut veggies into 1 inch cubes and toss in large bowl with garlic, olive oil, salt and pepper.
- Spread on baking sheet and roast 45 minutes until veggies are lightly browned and soft. Toss once while cooking.
- Place slightly cooked veggies into a food processor.
- Add tomato paste and pulse 3 to 4 times to blend.
- Serve with pita wedges.
People Who Like This Dish 5
- foodfight Atlanta, GA
- lenora Oak Park, MI
- chihuahua Sonoma County, USA
- nehaldd Shanghai, CN
- lincolntoot Freehold, NJ
- peetabear Mid-hudson Valley, NY
- chefsuz Livermore, CA
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The Rating
Reviewed by 4 people-
this sounds wonderful... I'm always looking for eggplant recipes
peetabear
in mid-hudson valley loved it
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I know exactly how this tastes and it's marvelous. I recently made a chicken salad with roasted red bell pepper dressing that was made similarly and I could not believe the flavor!
chihuahua
in Sonoma County loved it
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Keep it up; this is a keeper!
lenora
in Oak Park loved it
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