Recipe

Roasted Eggplant Dip Recipe


Roasted Eggplant Dip Recipe Midgelet / All my dishes
12 months ago
Although recipe is from the Barefoot Contessa , I make similar version adding seasoing and herbs the way I like
Prep:10m Cook:45m Servings:6

Midgelet

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Ingredients
  • 1 medium eggplant, peeled
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon tomato paste
  • Preheat oven to 400 degrees.

Directions
  1. Cut the eggplant, bell pepper, and onion into 1 inch cubes.
  2. Toss them in a large bowl with the garlic, olive oil, salt and
  3. pepper.
  4. Spread them on a baking sheet.
  5. Roast for 45 minutes, until the vegetables are brown and soft, tossing once during cooking.
  6. Let cool slightly.
  7. Place the vegetables in a food processor (you can use a blender if
  8. you don't have a processor. (Food processor should be fitted with
  9. steel blade).
  10. Add the tomato paste and pulse 3-4 times to blend.
  11. Taste for salt and pepper.

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Comments

momo_55grandma 12 months ago said:
Love the herbs delicous . recipe thanks midge high5

dagnabbit 12 months ago said:
FIVE
Pete:)

juels 12 months ago said:
Sounds yummy! Love the flavors here, 5 forks!

lunasea 12 months ago said:
Sounds good, Midge - thanks!


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