Roasted Eggplant Spread / Dip

eggplant dipI use this spread as a dip with toasted pita chips.  If you have any left over, you can use as a spread on sandwiches.  Makes enough for 6 -8 people.  Another idea is to spread in a baking pan, top with seasoned and buttered bread crumbs, bake until bubbly – use as side dish. 

 2 medium eggplants, peeled

2 red bell peppers, halved and seeded

1 red onion, small, peeled

2 cloves garlic, whole – if you chop the garlic it tends to burn

3 tablespoons olive oil

1 ½ teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon tomato paste – no more

½ teaspoon red pepper flakes

 Pita bread, torn into pieces, tossed with olive oil, salt and oregano.  Toast in the oven until crispy – they cook very quickly so watch closely.

Preheat the oven to 400 degrees  or cook on the grill in a shallow foil pan

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and peppers. Spread them on a baking sheet or foil pan. 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; add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

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Filed under Dip / Spread / Sauce / Seasoning, Spring, Summer

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