Roasted Eggplant Dip (Barefoot)

By LDenvir

Ingredients

• Level:
• Roasted Eggplant Spread
• 2002 , Barefoot Contessa Family Style, All Rights Reserved
• Prep Time:15 minInactive Prep Time: -- Cook Time:45 min
• Easy
• Serves:
• 6 to 8 servings
• Ingredients
• 1 medium eggplant
• 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

Preparation

Step 1

Preheat the oven to 400 degrees F.

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.

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