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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
Total Time 45 minutes
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.