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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Easy to make. Great on bruschetta as an appetizer or use as a spread on a sandwich instead of mayonnaise. Ingredients:
1 medium eggplant |
2 red bell peppers |
1 red onion |
2 garlic cloves |
3 tbs olive oil |
1 1/2 tsp kosher salt |
1/2 tsp black pepper |
1 tbs tomato paste |
Directions:
1. Preheat oven to 400. Cut the eggplant, bell pepper, and onion into 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 min, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
2. Pulse in a food processor with tomato paste just till blended. Taste for salt and pepper.
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