Roasted Eggplant Spread
|Categories:||Quick & Easy, For Kids, Vegetarian, Healthy, Vegetable Appetizers, Spreads|
|Serves:||Enough for about 12 servings|
|2 kg||peeled and diced eggplants, leave seeds in|
|1 lg||red bell pepper, diced|
|1/2 md||red onion, chopped|
|3 Tbsp||olive oil, divided|
|2 tsp||fresh thyme leaves|
|1 tsp||tomato paste|
|1 c||fresh basil leaves|
|1/2 c||fresh parsley|
|juice of 1/2 lemon|
|salt and pepper to taste|
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DirectionsPreheat oven to 425^.
Place first 4 ingredients on a large sprayed cookie sheet with sides. Drizzle 1 Tablespoon of olive over,plus the thyme,and salt and pepper. Toss gently to coat evenly. Roast for 25-30 minutes -turning once until vegetables are golden and tender. remove from oven and cool.Place veggie mixture in food processor with steel blades; add remaining olive oil, tomato paste, herbs, honey and lemon juice.
Pulse until just combined and smooth. Serve at room temperature.