Sunday, April 15, 2012

Roasted eggplant spread

I enjoy well-spiced roasted eggplant, and roasted red peppers with garlic provide the perfect added flavor. This dish smells like lecso, but tastes somewhat different. Next time I will toss in a spicy pepper in addition to the sweet ones.

1 eggplant
2 red bell peppers
1 large onion
2 garlic cloves
3 tbsp olive oil
1.5 tsp Kosher salt
0.5 tsp black pepper
1 tbsp tomato paste
pieces of a habanero pepper


Peel the eggplant partially, peel the onions and garlic. Wash the peppers and remove the seeds.

Mince the garlic. Cut the rest of the veggies in 1-inch pieces. Toss with the olive oil and spices.

Preheat the oven to 400F. Roast for 25 minutes then turn with a spatula. Roast for an additional 20 minutes.

Blend in a food processor with the tomato paste, pulsing 4-5 times. Serve with fresh, crusty bread.

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