Roasted Eggplant, Red Pepper + Garlic Spread

SAVE FOR LATER

I’m a huge fan of visiting the farmer’s markets around town on a weekly basis, and thus, I usually have lots of delicious local, seasonal produce in the house.

While most of it has been easy to use up, I had a stubborn eggplant hanging around that needed some attention. The problem?

My husband had some soggy eggplant parmesan a long time ago, + has been an eggplant-hater ever since. So, I gave myself a challenge to make an eggplant-centered recipe to try to win him over.

I found this awesome-sounding roasted eggplant, red pepper, + garlic spread, + decided to give it a try. So, how was it? *So* very tasty!

While the veggies were roasting, the delicious smells coming from the oven gave me a hint that the end result would be wonderful, but the finished product was even tastier than expected. It’s a bright, flavorful spread, full of fabulous roasted veggie flavor, with a perfectly creamy texture.

I ate it two different ways – as a dip with baguette slices, + as a spread for pitas stuffed with grilled lemon-garlic chicken, both which were amazing. Oh, and what did the eggplant-hating husband think of it, you ask?

I excitedly thought I’d won him over, only to be told, “I didn’t mind the eggplant at all! But don’t you know? I don’t like red peppers!” Oh, husbands. =)

SAVE FOR LATER

Roasted Eggplant, Red Pepper + Garlic Spread

A roasted eggplant, red pepper, and garlic spread that is bright, flavorful, and creamy. Serve as a dip with baguette slices or as a spread for pitas. Adapted from the Barefoot Contessa.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 medium eggplant peeled
• 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

Method

 

1. Preheat the oven to 400 degrees F.
2. Cut the eggplant, bell pepper, + onion into 1-inch cubes.
3. Toss them in a large bowl with the garlic, olive oil, salt, + pepper.
4. Spread them on a baking sheet.
5. Roast for 45 minutes, until the vegetables are lightly browned + soft, tossing once during cooking.
6. Cool slightly.
7. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, + pulse 3 or 4 times to blend.
8. Taste for salt and pepper.