Roasted Eggplant (Aubergine) Spread

Recipe by Geema
READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • It should still have a lot of texture left, and not completely pureed.
  • Taste for salt and pepper.
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