Roasted Eggplant Sun Dried Tomato Spread Food

ROASTED EGGPLANT & SUN-DRIED TOMATO SPREAD

Steps:

• Preheat oven to 375 degrees F.
• Cut off the stem ends of the eggplants, then cut into 1-inch cubes and place in an oven-proof covered casserole dish.
• Place the sun-dried tomatoes, garlic, paste and water, salt, pepper, and pepper flakes into a small food processor and pulse until blended.
• Dump the tomato mixture over the eggplant cubes and toss to coat well.
• Roast the eggplant covered for 30 minutes, then stir well and cook another 30 minutes. Stir again and return to oven until the eggplant is very soft, about 20 minutes. (Fresher, young eggplant will take longer)
• Let the eggplant mixture sit covered until it is room temperature.
• Taste, then adjust the seasonings as needed.
• Serve with slices of crusty Italian bread.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, 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.
• 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.

SUN-DRIED TOMATO SPREAD

Steps:

• In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.