Roasted Eggplant Spread

4.8(171)

by Ina Garten·published 2015-03-11

Appetizer

Servings

(6–8)

Total time

—

Calories / serving

79 kcal

Ingredients (8)

serves

Instructions (4 steps)

01Preheat the oven to 400 degrees F.
02Cut 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 them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
03Cool slightly.
04Place 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.