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Roasted Eggplant (Aubergine) Spread

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“We love this in our family and now we make it for the residents here at the home. They usually eat it is a side. This was originally from Ina Garten, Barefoot Contessa.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Cut eggplant, peppers and onion into 1" cubes.
  3. Toss in large bowl with garlic, olive oil, salt and pepper.
  4. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking.
  5. Cool slightly.
  6. Place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend.
  7. Taste for salt & pepper.
  8. Serve on toasted pita wedges, toasted crostini or crackers.

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