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Not too long ago I made some delicious Roasted Eggplant Dip that was a revised version of The Barefoot Contessa's. Boy was I tickled when I found yet another recipe of hers for an eggplant spread. So of course I had to try it...and of course I had to alter it.

This is my version of the spread. I served it with whole wheat Middle Eastern flat bread & pita chips. Or try spreading some onto a sandwich. It is as healthy as it is yummy!

 

This is all that was left of the dip when I finally remembered to take a photo of it.

Roasted Eggplant Dip II
nocoupons

• 2 medium eggplant
• 1 large red bell pepper
• 1 medium onion, peeled
• 5 tsp chopped garlic
• 1/3 cup good olive oil
• kosher salt
• freshly ground black pepper
• 2 tablespoon tomato paste
• juice of half a lemon

Directions

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, one teaspoon salt, and 1/2 teaspoon pepper. Spread them on a baking sheet. Roast for 45 minutes or 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, half the lemon juice and pulse 3 or 4 times to blend. Taste it. Add as much more lemon juice as you prefer. Salt and pepper to taste if necessary. Pulse a few more times to blend. You want to leave it a little chunky.


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