Roasted Eggplant Spread

Before I leave, I wanted to share a recipe. I just made Roasted Eggplant Spread, and it's amazing! Ina did it again!

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves
3 tbsp olive oil
1 1/2 tsp salt
1/2 tsp pepper
1 tbsp tomato paste

Preheat to 400 degrees. Cut the eggplant, bell pepper, and onion into 1-inch pieces. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a foil-lined baking sheet and roast for 35-40 minutes, turning once. Cool slightly. Place vegetables in a food processor and add tomato paste. Pulse 5-8 times. Taste for salt & pepper. Serve with pita chips, or as I did, with toasted Challah.


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