Roasted Eggplant (Aubergine) Spread |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me? Ingredients:
1 medium eggplant |
2 red bell peppers, seeded |
1 red onion, peeled |
2 garlic cloves, minced |
3 tablespoons olive oil |
1 1/2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon tomato paste |
Directions:
1. Preheat the oven to 400 degrees F.
2. Cut the eggplant, bell pepper, and onion into 1-inch cubes.
3. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
4. Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
5. Cool slightly.
6. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
7. It should still have a lot of texture left, and not completely pureed.
8. Taste for salt and pepper.
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