Roasted Eggplant Spread
by vrunda naik
Added to 5 cookbooks
This recipe has been viewed 5114 times
- 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.
This recipe was contributed by vrunda naik on 21 Apr 2011
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