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Roasted Eggplant Spread
Nb persons: 8
Yield:
Preparation time: 15 min
Total time: 45 min
Source:
| 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 | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1 tablespoon | tomato paste |
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.
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