What to do with all that eggplant…

If your CSA produce is taking over your kitchen, break out the food processor and whip it into shape!

 

A little bit of cooking now will save the savory goodness of the summer eggplant,

zucchini and tomatoes for fall and winter snacks long after this season is over.

Easy Eggplant Spread

 

1 large eggplant

2 red bell peppers (organic preferred), seeded

1 red onion, peeled

2 garlic cloves, peeled

3 tablespoons good olive oil

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste

*Optional: 1 tablespoon fresh rosemary, oregano or thyme or a combination of all 3

 

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into even sized chunks.

Toss the veggies in a mixing bowl with the garlic, olive oil, salt, pepper, and any herbs.

Spread them on a baking sheet.

Roast for 45 minutes, until the vegetables are lightly browned and soft, stirring with a wooden spoon on the tray once during cooking.

Cool slightly.

Combine all the ingredients in a food processor, fitted with the metal s-blade, add the tomato paste, and pulse to combine to a smooth paste.

 

Storage:

Keep that delicious spread good for up to 6 months: freeze 1-2 cup portions in freezer-safe containers.

To thaw, refrigerate overnight.

Comments

  1. Julie says:

    I just made this and it was yummy! I did put a heaping tablespoon of tomato paste which I think was just a tad too much! Thanks for the recipes, keep ‘em coming! The eggplant and herbs were from my backed garden!

  2. Leah says:

    Oh my goodness, I just made this and it turned out soooooo delicious. Didn’t have tomato paste, so used a fresh tomato instead. Thank you Alex!! That was so easy and fun. Gonna save some and freeze some for later. :)

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