Roasted Onions, Peppers and Eggplant
This recipe is adapted from Ina GartenIngredients
- 2 medium eggplants (wash it well, but do not peel)
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 4 garlic cloves, minced (use less if you’re not fond of garlic)
- 3 tablespoons good olive oil (the best you can afford)
- 2 teaspoons kosher salt (or whatever salt you like)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tspn sesame seeds. Black if you can find them (if not use white)
- Parsley (flat left) – 1 cup chopped (stir into spread AFTER it comes out of processor.
- 1/4 cup good Olive Oil – pour on top just before serving
Preheat the oven to 400 degrees F.
Cut the eggplants, 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.
Cool slightly (about 10 minutes)
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 and adjust if more is needed. Pour olive oil on just before serving and sprinkle with sesame seeds.
I increased the garlic, added another bell pepper. For my taste, Ina’s recipe could have been spicier so just taste as you go and don’t be afraid to bump up the spices. Be creative.