Roasted Eggplant Spread Recipe

Roasted Eggplant

Ingredients

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Directions

Preheat the over to 400 degrees.
Cut the eggplant, bell pepper, and onion in 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 minutes until the vegetables are lightly browned and soft, tossing during cooking.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
Taste for salt and pepper.

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