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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Roasted Eggplant Recipe

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This recipe for Roasted Eggplant is from Sharing the Apron, 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 medium eggplants, unpeeled, cut into chunks
1 small red onion, cut into chunks
1 bell pepper (red, yellow, or orange), cut into chunks, seeds removed
3 cloves garlic
2 tbsp extra virgin olive oil
Kosher salt
freshly ground pepper
1 tsp dried basil
2 tbsp tomato paste
Directions:
Directions:
Preheat oven to 400º. Line a baking sheet with parchment paper
In a large bowl combine vegetables, garlic, oil, salt, pepper and basil.
Spread evenly so it is on one layer. Roast uncovered for 35-40 minutes, stirring occasionally, until somewhat charred. Let cool.
Place cooled vegetables in the bowl of a food processor fitted with a metal blade, add the tomato paste and process until smooth. Adjust seasonings to taste.
Spoon into a serving bowl and refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
8+
Preparation Time:
Preparation Time:
10 to cut veggies; 40 minutes to roast; 30 minutes to cool, 5 minutes to process
Personal Notes:
Personal Notes:
We had this delicious recipe at Shabbat dinner at my son-in-law's sister's wedding. Delicious!

 

 

 

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