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Roasted Eggplant Spread

(recipe, Carrie Stewart)


  1. 1 medium eggplant, chopped into 1-inch chunks
  2. 1 large red bell pepper, seeded and chopped into 1-inch chunks
  3. 1 medium-small yellow onion, peeled and chopped into quarters
  4. 3 garlic cloves, whole
  5. 1 Tbsp. good olive oil
  6. 1½ tsp. kosher salt
  7. ½ tsp. freshly ground black pepper
  8. 1 Tbsp. tomato paste (if desired)
  9. Cooking Spray


  1. Preheat oven to 400F.
  2. Stir eggplant, bell pepper, onion and garlic cloves together in a large bowl. Spray or drizzle with olive oil as evenly as possible, stirring a few times to coat. Add salt and pepper and toss.
  3. Line a baking sheet with aluminum foil and spray with Pam. Spread eggplant mixture on it.
  4. Roast about 25 minutes, and stir once for even browning. Roast an additional 20 minutes, until veggies are cooked through and browned well.
  5. Let cool a few minutes, so it's not steaming hot anymore.
  6. Pour veggies into a food processor. Add tomato paste. Pulse a few times to get to the consistency of your liking. Salt and pepper to taste.