Roasted Eggplant Spread/Dip

Oven Temp:
Oven at 400 F
Prep Time:
Roast for 45 Minutes
Cook Time:
Roast for 45 Minutes

Ingredients

  • 1 medium eggplant
  • 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

Preparation

  1. Preheat the oven to 400 degrees F.
  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 40 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  3. Cool slightly.
  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.