Roasted Eggplant Spread

2013-06-20

A wonderful combination of Roasted vegetables great for a mediterrean diet

Ingredients

  • 1 medium eggplant, peeled
  • 2 medium large red peppers, seeded
  • 1 large red onion
  • 2 1/2 tsp minced garlic
  • 3 Tbs good olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbs tomato paste
  • 1 1/2 tsp worstershire sauce

Method

Step 1

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 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 worstershire sauce, then pulse 3-4 times to blend. Taste to check seasoning.Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and worstershire sauce, then pulse 3-4 times to blend. Taste to check seasoning.

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