The Olive Bin

Mediterranean Roasted Eggplant Spread

Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread mixture on a baking sheet. Roast 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 a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with pita chips, toasted French bread, or fresh vegetables.
Dips, Salsas, & Spreads
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Ingredients

Number Of Servings: 6

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 T of The Olive Bin's Wild Mushroom & Sage Olive Oil
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 T tomato paste

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread mixture on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  3. Cool slightly. 
  4. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. 
  5. Serve with pita chips, toasted French bread, or fresh vegetables.

Additional Info

From our friend and food instructor, Sandi Knapp

Associated Products

Wild Mushroom & Sage Olive Oil
Wild Mushroom & Sage Olive Oil
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