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. =)
Roasted Eggplant, Red Pepper, + Garlic Spread
serves 6-8, adapted from the Barefoot Contessa
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
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, + onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, + pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned + soft, tossing once during cooking.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, + pulse 3 or 4 times to blend. Taste for salt and pepper.print this recipe