Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Ingredients: 1 medium eggplant; 2 red bell peppers, seeded; 1 red onion, peeled; 2 garlic cloves, minced; 3 tablespoons good olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon tomato paste

8 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"Preheat the oven to 400 degrees F.","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.","4":"Cool slightly.","6":"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."}