Roasted Eggplant Spread

Roasted Eggplant Spread

from foodnetwork.com
Appetizer
60 min
6 servings
79 kcal / serving

Ingredients

  • 1 mediumeggplant, peeled
  • 2red bell peppers, seeded
  • 1red onion, peeled
  • 2garlic cloves, minced
  • 3 tablespoonsgood olive oil
  • 1 ½ teaspoonskosher salt
  • ½ teaspoonfreshly ground black pepper
  • 1 tablespoontomato paste

Directions

  1. 1

    Preheat the oven to 400 degrees F.

  2. 2

    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 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

  3. 3

    Cool slightly.

  4. 4

    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.