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.
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By JustineP
Canonsburg, 78
on May 06, 2013
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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
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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.
By HarmonyGal
Manito, IL
on January 17, 2013
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Her recipes never disappoint. I loved the flavor of the roasted vegetables and the tomato paste gives it just a little sweetness. I did add more salt & pepper, but that was it. So healthy, too.
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