Mary Santoroski

Roasted Eggplant Spread

Appetizers & Snacks
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Contributor
Mary Santoroski
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Status
Published

Ingredients

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  • 1 medium eggplant
  • 1/2 medium red bell pepper, seeded
  • 1/2 medium green bell pepper, seeded
  • 1 red onion
  • 2 garlic cloves, chopped
  • 3 to 4 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 to 3/4 teaspoon freshly ground pepper
  • 1 tablespoon tomato paste, optional

Directions

Ordered steps keep the recipe easy to follow.

  1. Preheat oven to 400°F. Cut the eggplant, peppers, and onion into 1-inch cubes.
  2. Toss in a large bowl with the garlic, olive oil, salt, and pepper.
  3. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  4. Cool slightly. Place in a food processor fitted with the steel blade, add the tomato paste if using, and pulse 3 to 4 times to blend.
  5. Taste for salt and pepper. Serve on toasted pita wedges, toasted crostini, or crackers.

Description

Preheat oven to 400°F. Cut the eggplant, peppers, and onion into 1-inch cubes.

Toss in a large bowl with the garlic, olive oil, salt, and pepper.

Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly. Place in a food processor fitted with the steel blade, add the tomato paste if using, and pulse 3 to 4 times to blend.

Taste for salt and pepper. Serve on toasted pita wedges, toasted crostini, or crackers.

Source Note

Original page 22. Contributed by Mary Santoroski.