BLUE GOOSE FARM ~ Nicktown, PA

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Roasted Eggplant Spread

1 eggplant, peeled

2 sweet peppers (red or green), seeded

1 onion

2 cloves garlic, peeled

3 T olive oil

1 t salt

1 t pepper

1 T tomato paste

 

Preheat oven to 400F. Chop up all veggies so they are similar in size. Place veggies on a large rimmed baking sheet. Toss together with oil, salt and pepper. Roast for 45 minutes until softened and browned, tossing once midway through cooking. Let cool slightly before placing in a food processor with the tomato paste. Pulse until smooth. Add more seasonings to your liking. (Be creative and try adding parsley, paprika, cumin, red pepper flakes, etc.) Serve with bread, crackers or thin with pasta cooking liquid and use as a sauce over pasta.

NOTE: The tomato paste is essential for flavoring in this recipe. So don’t waste the rest of the paste in the can, rather store in the refrigerator for up to 5 days and use as the base for a homemade pizza, or add to a soup or pasta sauce.