Roasted Eggplant Spread
This is one of my favorite dips/spread that is great for any holiday party. I have served this at many upscale holiday parties and is still a favorite in my house! This is easy and versatile for an every day snack or a party. It’s all in the presentation!
Serves 10
Preheat oven to 400 degrees
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
2 TBS olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 TBS tomato paste
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 about 45 minutes, and check every 15 minutes. Give the pan a shake to toss the vegetables around. Vegetable are done when they are lightly browned and soft.
Cool Slightly
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse 3-4 times to blend or to desired consistency
Taste for salt and pepper
Serve with carrots, peppers and cucumber slices.
Of course, pita chips work great too!
Left overs are perfect as a spread for a sandwich the next day.
