Roasted Eggplant Spread

This is such a simple recipe and even people that don't like eggplant like it (they don't realize what it is). You basically roast everything and then throw it in a food processor. It might not look like the most attractive, but it certainly tastes good. Look at pineapples - they look awful but are really quite tasty. Some things just look not so good.

Not so pretty - but very tasty

Roasted Eggplant Spread (Adapted from Ina Garten)

1 medium eggplant
1 onion
1 small head garlic, peeled
3 T olive oil
salt/pepper
1T tomato paste

Roast & Food Process - Done!

Cut eggplant and onion into 1" cubes. Toss them with the garlic, olive oil, salt, and pepper. Spread on a pan lined with a Silpat (or lined with foil). Roast at 400 for 45 minutes, or until browned and soft. Toss once or twice during cooking. Cool slightly. Place ingredients into a food processor, add the tomato paste and pulse 3 or 4 times. Serve on crackers.

Ina adds bell peppers. I'm not a huge pepper fan. To me peppers usually overpower the taste - probably because I don't like them so much. She also minces the garlic. I like to leave the garlic whole because it gets all nice and gooey. I find when it is minced it just sticks to the other vegetables and gets overdone. She also uses a red onion. I've used both and they both turn out well.

I once brought this to a work do. One of my coworkers was sitting next to it and nearly ate the whole bowl. They said I don't know what that is, but it's delicious.