Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 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

4.8

(166)

www.foodnetwork.com

Your recipes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 7

Author : Ina Garten Bio & Top Recipes

easy appetizer appetizer vegetarian

Ingredients

Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 400 degrees F.

Step 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.

Step 3

Cool slightly.

Step 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.