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Roasted Eggplant Spread

Hummus is far and away my favorite snack. Give me a tub and a bag of Stacy’s pita chips and I’m set. But I recently discovered this great dip that’s easy to make, not too bad for you and totally delicious.

Roasted Eggplant Spread (via Barefoot Contessa)

  • 1 medium eggplant, peeled
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 Tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 Tbsp tomato paste

Preheat oven to 400 degrees. Cut eggplant, bell pepper and onion into 1-inch cubes. Toss in a large bowl with garlic, olive oil, salt and pepper. Spread on a baking sheet and roast for 45 minutes until veggies are lightly browned and softened, tossing once. Cool slightly.

Place vegetables in a food processor fitted with a steel blade, add tomato paste and pulse 3-4 times to blend. Salt and pepper to taste. Serve with chips, crackers or just eat with a spoon.




  1. Pingback: Two Appetizers and a Dessert « Speed Laces, Amazing Races - March 14, 2011

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