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Roasted Eggplant Spread Recipe

   
 

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     Roasted Eggplant Spread

Roasted Eggplant Spread

Category   Appetizers
Sub Category   Low-fat
Servings   6 to 8
Wine/Beverage
Recommendations
  Mezcal margarita

Ingredients
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion
2 garlic cloves
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon tomato paste
 

Instructions
Preheat the oven to 400 degrees. 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. 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.
I often roast the vegetables on my ceramic grill/charcoal smoker. It gives a nice smoky flavor to the spread. I serve it with pita chips or fresh vegetables.


Originally Submitted
5/17/2017





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