Roasted Eggplant Spread
From whonel 16 years ago
- 45 minutes to make
- Serves 4
Easy to make. Great on bruschetta as an appetizer or use as a spread on a sandwich instead of mayonnaise.
Ingredients
- 1 medium eggplant shopping list
- 2 red bell peppers shopping list
- 1 red onion shopping list
- 2 garlic cloves shopping list
- 3 Tbs olive oil shopping list
- 1 1/2 tsp kosher salt shopping list
- 1/2 tsp black pepper shopping list
- 1 Tbs tomato paste shopping list
How to make it
- Preheat oven to 400. Cut the eggplant, bell pepper, and onion into 1-inch cubes. toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 min, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
- Pulse in a food processor with tomato paste just till blended. Taste for salt and pepper.
People Who Like This Dish 5
- tngcurry Greenwell Springs, LA
- creeds Carlsbad, CA
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- whonel San Jose, CA
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