Roasted Eggplant & Sun-Dried Tomato Spread Tarifi

Malzemeler

• 2 Medium, Firm Eggplants, 1 (7 Ounce) Jar Sun-dried Tomatoes In Olive Oil, 3 Garlic Cloves, Peeled, 4 Tablespoons Tomato Paste Mixed With 1 Cup Water, Salt & Pepper, 1/2 to 1 Teaspoon Red Pepper Flakes

Hazırlanışı

1. 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 20 minutes, then stir well and cook another 20 to 30 minutes or until the eggplant is very soft. 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.

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