eggplant spread
This is one of those recipes that you make once, and you will forever be committed to it. It is so delicious. It tastes sinful but it is actually quite healthy. And it’s vegetarian. I like to spread it on toast, crackers, or use it as a spread on a sandwich in place of mayonnaise. The possibilities are endless. I use olive oil here – but I roast at a lower temperature for a longer period of time. Olive oil can only handle 325 degrees without hitting its smoking point.
1 good sized eggplant, peeled and chopped
1 large red bell pepper, chopped
1/2 small red onion, diced
1 tblsp minced garlic
good olive oil
salt & pepper
1 tblsp tomato paste
- Preheat oven to 325 degrees.
- Chop eggplant, pepper and onion into similar size pieces. (The goal here is to have them all cook uniformly).
- Place vegetables in a bowl and add garlic, olive oil, salt & pepper to taste. Toss to coat.
- Transfer vegetables to large cooking sheet. Roast for 50-60 minutes.
- Let vegetables cool slightly and transfer to food processor fitted with a metal blade. Add tomato paste. Pulse three or 4 times – but do not puree. Rather, leave the spread chunky.
Tags: dairy free dip, dairy free spread, eggplant dip, Eggplant spread, gluten free dip, gluten free spread, vegetable dip, vegetable spread
[...] immediately or at room temperature with some dip or raw vegetables. I suggest eggplant spread, some yellow split pea dip, the delicious curried avocado dip or the old standby favorite [...]