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"Those who forget the pasta are condemned to reheat it."--Unknown

Roasted Eggplant Spread Recipe

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This recipe for Roasted Eggplant Spread is from The McCarty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Japanese eggplants
1 green pepper and 1 yellow pepper
3T. olive oil
2 slivered garlic cloves
1 t. salt
3/4 tsp.t. pepper
1T. tomato paste
Directions:
Directions:
Peel the 2 eggplant , I leave a bit of the purple skin on for color. Cut into chunks about the same size.
Cut the peppers in the same size. Toss them on a cookie sheet with the olive oil, salt and pepper.
Roast 45 minutes in a 400 degree oven.
Remove from oven to a food processor and add 1T. tomato paste pulse 5-6 times leaving chunky.
Put in a serving dish and serve with toasted pita
wedges. May need more salt and pepper.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Always a hit.

 

 

 

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