Ingredients
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
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. Taste for salt and pepper.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 126 reviews
By yuantina
new jersey
on May 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is very delicious and healthy. Eggplant makes this spread very creamy without a lot calories. I am on diet so I only use 1tbsp olive oil. But it is still delicious and creamy. I love this recipe and will make it often at my house.
By JustineP
Canonsburg, 78
on May 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this on Good Friday for my aunt and uncles house. My uncle who does not like eggplant loved this dip. I followed the recipe exactly and served with pita chips, cherry tomatoes and carrot sticks. Its a healthy but filling appetizer.
By veriia
MD, USA
on January 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this 2 times, once with tomatoes added to the roasting vegetables because I did not have paste. The tomato skin peeled easily from the tomatoes once softened. I have learned not to over mix in the processor because it turns the veggies to a paste. If you don't have tomatoes or paste, add a bit of acid from a splash of lemon juice or lemon salt. I used yellow and red peppers because they are sweeter than green.
Read all 126 reviews