Roasted Eggplant Spread


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Roasted Eggplant Spread recipe - How to make Roasted Eggplant Spread

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 serving
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1 medium brinjal (baingan / eggplant)
2 red capsicum , seeded
1 red onion , peeled
2 garlic (lehsun) cloves , minced
3 tbsp good olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black peppercorns (kalimirch)
1 tbsp tomatoes paste
  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.
  3. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.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.

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This recipe was contributed by vrunda naik on 21 Apr 2011

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