ROASTED EGGPLANT SPREAD RECIPE RECIPES

Name: Roasted Eggplant Spread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 to 8 servings
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

ROASTED EGGPLANT SPREAD RECIPE | INA GARTEN | FOOD NETWORK

Roasted Eggplant Spread Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

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

Steps:

Preheat the oven to 400 degrees F.
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.

ROASTED EGGPLANT SPREAD RECIPE: HOW TO MAKE IT

Roasted Eggplant Spread Recipe: How to Make It image

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 cups.

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers

Steps:

Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

Nutrition Facts : Calories 84 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 153mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

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