Roasted Eggplant (Aubergine) Spread

Geema's Note:

I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 medium eggplant
• 2 red bell peppers, seeded
• 1 red onion, peeled
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon tomato paste

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the eggplant, bell pepper, and onion into 1-inch cubes.
3. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
4. Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
5. Cool slightly.
6. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
7. It should still have a lot of texture left, and not completely pureed.
8. Taste for salt and pepper.

Reviews

[ratherbeswimmin']

I had a strong feeling I was going to love this recipe and I was sooo right. Your directions were easy to follow and I did manage to leave some texture. Sometimes my food processor gets away from me and I overdo it, but I was real careful. I put the spread on my favorite toasted tortilla chips and that was my lunch. Very delicious and thanks for posting this recipe.

[kpbrady]

Another winner Geema! The spread was easy to make and very tasty. I really enjoyed it with raw veggies.

[ftcollins4]

This was great on homemade french bread! Our family had friends over and I anticipated it would be something that only the adults would be interested in. However, I should have doubled it because even the very pickiest child wanted more. It says it all when an 13 year old says, "This is stuff is amazing and I absolutely hate vegetables!"