Roasted Eggplant Spread

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Danielle


2 medium eggplants, peeled
3 red bell peppers, seeded
1/4 large (or 2 medium) red onions, peeled
2 cloves garlic, minced
3 Tbsp good-quality olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 Tbsp tomato paste


Preheat oven to 400 °F.

Cut eggplants, bell peppers, and onions into 1″ cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper stir until well coated.

Spread them on a baking sheet make sure they do not overlap. Roast in oven 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 steel blade, add tomato paste and pulse 3-4 times to blend. Taste for more salt and pepper and season as needed.

This is very good on Garlic Toast or fresh Italian bread.



Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

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