Roasted Eggplant Spread

Ingredients

• 1 medium sized eggplant, peeled
• 2 red peppers
• 1 red onion
• 2 garlic cloves, minced
• ½ tsp pepper or to taste
• 3 tbsp olive oil
• 1 tbsp tomato paste

Directions

1. Pre heat oven to 400 degrees F.
2. Cut eggplant, peppers, and onion into 1 inch pieces.
3. Mix cubes into a large mixing bowel with garlic, pepper, and oil. Spread on baking sheet.
4. Roast (uncovered) at 400 degrees F for 45-55 minutes. Cool for 5-10 minutes.
5. Put all ingredients into food processor or blender and add tomato paste, pulse until desired consistency. Serve with a cup of raw vegetables

Yield: 6 servings
Serving Size: 2 Tablespoons
Source: BWH Food Service