This recipe is liked by 0 person(s). |
Roasted Eggplant (Aubergine) Spread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1 medium | eggplant |
2 | red bell peppers, seeded |
1 | red onion, peeled |
2 | garlic cloves, minced |
3 tablespoons | olive oil |
1 1/2 teaspoons | kosher salt |
1/2 teaspoon | fresh ground black pepper |
1 tablespoon | tomato paste |
Directions
1Preheat the oven to 400 degrees F.
2Cut the eggplant, bell pepper, and onion into 1-inch cubes.
3Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
4Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
5Cool slightly.
6Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
7It should still have a lot of texture left, and not completely pureed.
8Taste for salt and pepper.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.