Ingredients
-
1
-
2
-
1
-
2
-
3
-
1 1/2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Roasted Eggplant Aubergine Spread, 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?, Should it be served warm, or can you make it ahead and chill?, Oh no! I never reviewed this? I love this stuff! No one can tell it’s eggplant so no worries there if some aren’t a fan. Unfortunately I rarely make it now because I can’t seem to digest eggplant well. I tried it with zucchini and it tasted good but was much more watery.
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Steps
|
1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
Cut the Eggplant, Bell Pepper, and Onion Into 1-Inch Cubes. |
|
3
Done
|
Toss Them in a Large Bowl With the Garlic, Olive Oil, Salt, and Pepper. |
|
4
Done
|
Spread Them on a Baking Sheet; Roast For 45 Minutes, Until the Vegetables Are Lightly Browned and Soft, Tossing Once During Cooking. |
|
5
Done
|
Cool Slightly. |
|
6
Done
|
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
Done
|
It Should Still Have a Lot of Texture Left, and not Completely Pureed. |
|
8
Done
|
Taste For Salt and Pepper. |
