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roasted eggplant garlic spread

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

I tasted this spread at a luncheon my neighbor, Galena, had that was so good. She makes this often and graciously gave me the recipe...the recipe is part Italian and part Greek..so Meditraian...the fefferoni(spelled many ways) peppers are mild...I used yellow peppers- not too hot with just a little bite...I hope you like her recipe too.

(3 ratings)
yield 6 to 8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For roasted eggplant garlic spread

  • 1 lg
    eggplant, trimmed, and chopped into 1 inch pieces
  • 2 lg
    red bell peppers,seeded and cut into chunks
  • 1 md
    red onion, cut into 1 inch pieces
  • 4 lg
    cloves garlic,peeled and left whole
  • 1/4 c
    or a little more extra virgin olive oil
  • 1 tsp
    kosher salt and black pepper to taste(1/2 teaspoon)
  • 1 Tbsp
    tomato paste or pureed oven roasted tomatoes
  • 2 tsp
    granulated sugar
  • 1 sm
    lemon, juice of only
  • 1/4 c
    chopped flat leaf parsley leaves
  • 1 or 2 sm
    feffernoni peppers ,seeded and cut into pieces

How To Make roasted eggplant garlic spread

  • 1
    Heat oven to 400^ and line a rimmed baking sheet with no-stick foil. Set aside. Chop eggplant,peppers,onion and fefferoni peppers into 1 inch pieces,add the garlic pieces.Place in bowl and toss together and drizzle them in the olive oil and sprinkle with salt and pepper ;spread them over the prepared baking pan.
  • 2
    Roast for 20 minutes in the hot oven then stir to turn to roast evenly and bake for 25 minutes more.The veggies should be browned and soft ,but not mushy and not crisp.
  • 3
    Remove from oven and cool slightly. Place them in your blender or food processor along with the remaining ingredients and pulse until the desired consistency is reached; smooth or chunky either way is good. Taste to see if more salt or pepper is needed or add a little olive oil.
  • 4
    Serve with sourdough bread, pita chips,wheat bread, flat bread,rosemary focaccia or you can also use this sauce with hot pastas for a light vegetarian meal.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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