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Roasted Eggplant Spread
From Statesboro Market2Go
<p>A tasty vegan dip that’s great on toasted bread or crackers! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 2 cups
Vegan!
Ingredients
3 tablespoons
Olive oil
3 cloves
Garlic (minced)
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
2 large
Sweet peppers (cut into 1 inch pieces, original recipe suggests red peppers)
1 medium
Eggplant (cut into 1-inch pieces)
1 medium
Red onion (cut into 1-inch pieces)
1 tablespoon
Tomato paste
Dipping suggestions include:
Toasted baguette slices
Crackers
Step by Step Instructions
- Preheat oven to 400 degrees and spray a baking pan with cooking spray. Mix the olive oil, minced garlic, and the salt & pepper together in a bowl.
- Put the vegetables into a bowl and toss them with the oil mixture. Put the vegetables into the baking pan. Roast the vegetables for 45 to 50 minutes (stirring once)
- Put the roasted veggies into a food processor, let them cool slightly, then add the tomato paste and pulse until just combined.
- Pour the mixture into a bowl and serve the spread with toasted bread or crackers