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Healthy Recipe
Roasted Eggplant Spread
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon tomato paste
salt and pepper to taste
Preheat the oven to 400.
Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with the garlic and olive oil. Spread them on a baking sheet. Roast for 45 minutes, 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 past, and pulse 3 or 4 times to blend. Add salt and pepper to taste.
Variations:
Include a couple Roma tomatoes or one large tomato in roasting.
Grate fresh ginger and add to vegetables for roasting.
Posted May 2006 | Permanent Link
Other Articles In The January Issue
- Introduction
- Healthy Feedback
- Trace Your Minerals - Part 1
- Trace Your Minerals - Part 2
- Tummy Talk - Always Listen To Your Liver Series
- Q & A with Dr. Hull
- Did You Know?
- Healthy Recipes
- Extra Help In School
Other Articles In This Category
- Healthy Recipes - November 2008
- Healthy Recipes - October 2008
- Healthy Recipes - Substitutions - September 2008
- Healthy Recipes - August 2008
- Healthy Recipes - July 2008
