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Roasted Eggplant Spread

The following recipe is healthy, tasty, and easy to make. You an serve this dip with pita chips, gluten-free crackers, vegetable crudite, or anything else you like to use to scoop.Unknown

  • 1 medium eggplant, peeled
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons good olive oil
  • 1-1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste*

Preheat the oven to 400 degrees.

Cut the ggplant, 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 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.  Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.  Taste for salt and pepper.

*Tired of throwing out tomato paste after you’ve used just a tablespoon or two?  Look for tomato paste sold in a tube; it’s much easier to use, store, and lasts longer than its canned alternative.

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