Saturday, September 25, 2010

Roasted Eggplant Spread

Roasted eggplant spread is wonderful to have on hand to make quick snacks, elegant meals and appetizers. Use it as a sandwich spread or sauce/topping for pasta or rice - Delicious!
Eggplant Spread Ready to Serve
Using a food processor to slice all the veggies make it a snap to prepare this dish.

Chopped Veggies

1 large Globe Eggplant
1 Red Bell Pepper
1 large Red Onion
1 clove Garlic
1/2 tsp Red Pepper flakes (to taste)
2 Tbsp fresh Thyme or 2 tsp dry
1 tsp Sea Salt
1 pinch Turmeric
2 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh basil, chopped

Ready for roasting

Toasted Almonds
Sliced Green or Black Olives
2 oz. Feta or Goat cheese
2 Tbsp Fresh Parsley, finely chopped
2 Tbsp Fresh Basil leaves


Preheat oven to 400 degrees F.

Wash all the veggies and herbs.

If you are using a food processor, cut the eggplants and peppers into long pieces that will fit the chute. Use the slicing plate to process. Or chop using a knife into small bite size pieces.

Coarsely chop onion. Mince the garlic. Chop the herbs.

Place all the veggies in a large rimmed baking pan coated with the olive oil.

Add salt, rest of the oil, garlic, thyme, chili flakes; shake/stir well to coat.

Place pan on the bottom rack of the oven and roast the veggies for about 40 to 45 minutes or until soft and lightly browned. Stir once every 15 minutes or so during baking so that all the veggies cook evenly.

Remove from the oven, stir in the basil, cool and mash slightly or process in a food processor into a coarse puree. Chill until ready to serve.

Spoon the eggplant spread on a serving dish and garnish as desired. Coarsely crush the almonds with a pestle or rolling pin to use as a topping.

Serve warm, cold, or at room temperature with any crusty bread, crackers, and/or crisp veggies including Romaine lettuce hearts. Enjoy!

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