Roasted Eggplant Spread
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| Thu, 06-21-2007 - 11:25am |
I got this recipe from one of my favorite cookbooks...The Barefoot Contessa. It is so flavorful and a good way to get some veggies in for a snack. I've had them with pita bread in the past but I'm sure they will be great with those All Bran crackers. Also, I don't use as much olive oil to cut on fat/calories.
If you want to make your own pita chips, buy WW pita, cut into triangles, spray with Pam, season with salt, pepper, garlic powder, cayenne, etc....then bake them in the oven till they are crispy. Yum Yum!
ROASTED EGGLPANT SPREAD
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.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
Taste for salt and pepper.
Serve with toasted pita triangles or crackers


Yum this was so good. Thanks for posting this recipe. I actually put it on top of the zuchinni pancakes with a little sour cream. Very good and extra veggies!
Amy