katespate12/01/11




A perfect dip for your favorite bread!






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6327

























INGREDIENTS













  • 1 medium eggplant










  • 2 red bell peppers, seeded










  • 1 peeled red onion










  • 2 minced cloves of garlic










  • 3 Tbsp olive oil










  • 1½ tsp kosher salt










  • ½ tsp freshly ground pepper










  • 1 Tbsp tomato paste










  1. Preheat the oven to 400 degrees F.




  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.




  3. Cool slightly.
    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
















CONVERTER





=>










REVIEWS

Please register or login to review.
There are no user reviews for this listing.

 
 
 
 
Web Development Developed by Joomi
RADesign Designed by RADesign
zest CookKosher is a Zest Group project