Tuesday, August 10, 2010

Spreadable Roasted Eggplant Goodness

Cast of Characters:
  • 1 medium/large eggplant
  • 1/2 red onion, peeled
  • 2 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 3 tablespoons olive oil
  • 1 1/2 sea salt kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste


  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant and onion into 1-inch cubes. Toss them in a large bowl with the garlic, pepper flakes, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing occasionally during cooking.
  3.  Cool slightly.
  4. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.