Roasted Eggplant Spread

2013-06-20

Cuisine: American
Course: Appetizers and Snacks
Skill Level: Easy

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.