Ina Garten Roasted Eggplant Spread
Ina Garten Roasted Eggplant Spread is a condiment that serves 8. One serving contains 63 calories, 1g of protein, and 4g of fat. For 46 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 108 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. This recipe from Simple Nourished Living requires tomato paste, garlic cloves, red onion, and olive oil. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Smoked Salmon Spread (Barefoot Contessa) Ina Garten, Ina Garten’s Mustard Roasted Chicken, and Ina Garten’s Roasted Tomato Basil Soup are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 medium eggplant, peeled and cut into 1-inch cubes
2 garlic cloves, minced
½ teaspoon ground black pepper
1-1/2 teaspoons kosher salt
2 tablespoons olive oil
2 red bell peppers, seeded and cut into 1-inch cubes
1 red onion, peeled and cut into into 1-inch chunks
1 tablespoon tomato paste
Equipment:
oven
bowl
baking sheet
frying pan
food processor
Cooking instruction summary:
Preheat your oven to 400 degrees.Place the eggplant, bell pepper and onion into a large bowl. Add the garlic, olive oil, salt and pepper and toss everything to coat with the oil.Spread the mixture out onto a large baking sheet. Bake for 20 minutes and then remove pan from the oven and turn the vegetables over. Return to the oven and continue to bake until the vegetables are soft and lightly browned, 20 to 25 minutes more.Remove from the oven and cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.
Step by step:
1. Preheat your oven to 400 degrees.
2. Place the eggplant, bell pepper and onion into a large bowl.
3. Add the garlic, olive oil, salt and pepper and toss everything to coat with the oil.
4. Spread the mixture out onto a large baking sheet.
5. Bake for 20 minutes and then remove pan from the oven and turn the vegetables over. Return to the oven and continue to bake until the vegetables are soft and lightly browned, 20 to 25 minutes more.
6. Remove from the oven and cool slightly.
7. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.
Nutrition Information:
covered percent of daily need
