Roasted Eggplant, Olive and Red Pepper Spread

1 medium eggplant (about 1 pound), peeled and cut crosswise into 1/2-inch-thick round slices
3 tablespoons extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon red wine vinegar
1 tablespoon pitted and chopped brine-cured black olives
1 tablespoon chopped red bell pepper
1 tablespoon chopped fresh parsley
1/4 teaspoon salt or to taste

Preheat oven to 425 degrees. Brush the eggplant slices on both sides with the oil. Arrange on a nonstick baking sheet and bake until lightly browned on both sides, about 10 minutes per side. When cool enough to handle, cut into pieces (there will be about 1 cup).

Combine the eggplant, garlic and vinegar in a food processor and puree. Transfer to a bowl and stir in the olives, red peppers, parsley and salt.

Makes about 1 cup.

Note: This recipe can be doubled.

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