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Roasted Eggplant Spread


Rate Roasted Eggplant Spread

  

 Recipe Information  
Category: Appetizers
Recipe Created By: Danielle


 

 Ingredients  
2 medium eggplants, peeled
3 red bell peppers, seeded
1/4 large (or 2 medium) red onions, peeled
2 cloves garlic, minced
3 Tbsp good-quality olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 Tbsp tomato paste


 Directions  
Preheat oven to 400 °F.

Cut eggplants, bell peppers, and onions into 1" cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper stir until well coated.

Spread them on a baking sheet make sure they do not overlap. Roast in oven 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 steel blade, add tomato paste and pulse 3-4 times to blend. Taste for more salt and pepper and season as needed.

This is very good on Garlic Toast or fresh Italian bread.


 Notes  


 Substitutions  
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


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