Barefoot Contessa’s Roasted Eggplant Spread
Eggplants are in season right now and I picked up a pretty one the other day. I always want to make eggplant parmasean when I buy eggplant, but since I haven’t had any luck with making that yet I always change my mind and make this dip instead. It is so healthy and flavorful it’s hard not to eat the whole thing in just a couple of sittings. And it’s incredibly easy too.
I originally saw this spread made on Barefoot Contessa, and when I purchased her first cookbook I was happy to see the recipe in there. On the show she sprinkled crumbled feta cheese on it and I now think that is a must for serving this dip. I like to eat mine with Triscuits but it is great with baked pita chips. If you want to get fancy, serve it at a get together on a plate with pita chips, feta, olives, hummus, stuffed grape leaves and any other Mediterranean delicacy. Enjoy!
PS…there is another Barefoot Contessa Roasted Eggplant Spread out there…it’s a bit different and I’ve never tried it although it sounds just as good. If you’ve tried it let me know, it has tahini and lemon juice in it. The one I make can be found in her Barefoot Contessa Cookbook.
Roasted Eggplant Spread
Recipe from The Barefoot Contessa Cookbook
1 medium eggplant, unpeeled (I never peel mine)
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 TB good olive oil (Publix brand was good enough for me!)
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 TB tomato paste
Preheat oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper. Spread 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.
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