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-> Recipe Collection
-> Salads & Dips
chocolate moose
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 Wed, Feb 13 2008, 1:43 pm
Roasted Eggplant Spread
1 medium peeled eggplant
2 red peppers, seeded
1 peeled red onion
2 minced garlic cloves
3 T olive oil
1 1/2 tsp kosher salt
1/2 tsp pepper
1 T tomato paste
Preheat oven to 400 deg and cut eggplant, pepper, and onion into one inch cubes. Toss in bowl with garlic, olive oil, salt, and pepper.
Spread onto baking sheet and roast for 45 minutes, until veggies are lightly browned and soft. Toss once or twice during cooking.
Let cool slightly.
Pulse in food processor with tomato paste three or four times to blend. Do not overlend! Add more salt or pepper to taste.
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