Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted eggplant spread. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Appetizer, starter, hors d'oeuvre, finger food, dip, topping, snack. Roasted eggplant with garlic & cheese creates a wonderful combination of savory flavors.
Roasted Eggplant Spread is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Roasted Eggplant Spread is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted eggplant spread using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Eggplant Spread:
- Get 1 large eggplant
- Get 14.5 oz canned diced tomatoes, drained
- Get 1/2 tsp onion salt
- Take 2 1/2 tbsp dried parsley
- Make ready 2 tbsp red wine vinegar
- Make ready 1 tbsp olive oil
- Make ready 3 cloves garlic, minced
- Make ready 1/2 tsp salt
- Make ready 1/2 tsp dried oregano
- Prepare pita chips
Transfer the eggplant to a baking sheet and spread out into a single layer. Make the best Roasted Eggplant Spread with this easy recipe. Find thousands of free, expert-tested, printable recipes on Roasted Eggplant Spread the Editors of Publications International, Ltd. Something similar to this Roasted Eggplant Spread and my husband and I both loved it.
Steps to make Roasted Eggplant Spread:
- Preheat oven to 375 degrees.
- Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour.
- Remove from oven. Let stand until cool enough to handle, about 10 minutes.
- Cut eggplant lengthwise in half. Remove pulp. Place pulp in medium bowl; mash with potato masher until smooth.
- Add tomatoes, onion salt, parsley, vinegar, oil, garlic, salt, & oregano. Blend well. Cover mixture. Refrigerate for at least 2 hrs. Can also make this the night before.
- Serve with pita chips.
My husband does not eat red pepper, but he had no idea he was eating it in this awesome spread. 🙂. A generous amount of roasted garlic adds a smoky background flavor to this silky textured spread. Coat eggplant with some of the olive oil, sprinkle with salt, and roast in oven until soft and browned. Arrange eggplants, cut-side up, on a baking sheet. Roasted Eggplant Spread recipe: Try this Roasted Eggplant Spread recipe, or contribute your own.
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