ROASTED EGGPLANT (AUBERGINE) SPREAD
I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?
Provided by Geema
Categories Spreads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- It should still have a lot of texture left, and not completely pureed.
- Taste for salt and pepper.
ROASTED EGGPLANT (AUBERGINE) SPREAD
Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!
Provided by Brenda.
Categories Spreads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F (220°C).
- Arrange the eggplant in a single layer on a nonstick coated baking sheet.
- Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
- Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
- Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
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