Roasted Eggplant (Aubergine) Spread |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
We love this in our family and now we make it for the residents here at the home. They usually eat it is a side. This was originally from Ina Garten, Barefoot Contessa. Ingredients:
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 -4 tablespoons olive oil |
1 1/2 teaspoons kosher salt |
1/2-3/4 teaspoon fresh ground black pepper |
1 tablespoon tomato paste (optional) |
Directions:
1. Preheat oven to 400ºF.
2. Cut eggplant, peppers and onion into 1 cubes.
3. Toss in large bowl with garlic, olive oil, salt and pepper.
4. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking.
5. Cool slightly.
6. Place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend.
7. Taste for salt & pepper.
8. Serve on toasted pita wedges, toasted crostini or crackers.
|
|