Roasted Eggplant Spread with Garlic, Pepper and Onions
- 1 large eggplant, ends trimmed, cut into 1-inch pieces
- 1 large red onion, peeled, trimmed, and cut into 1-inch pieces
- 1 large red bell pepper, trimmed, seeded, cut into 1-inch pieces
- 5 large garlic cloves, peeled but left whole
- Kosher salt and fresh black pepper, for sprinkling
- Olive oil, up to 1/2 cup
- 1 tsp ground cumin
- 1/2 tsp sweet or hot pimentón (smoked paprika), whichever you prefer
- 1/8 tsp mild red pepper flakes
- 1/4 cup flat-leaf parsley leaves
- Additional kosher salt and fresh black pepper
- Produce
- Cumin, ground (1 tsp)
- Eggplant, large (1)
- Flat-leaf parsley, leaves (1/4 cup)
- Red bell pepper, large (1)
- Red onion, large (1)
- Cooking & Baking
- Garlic cloves, large (5)
- Kosher salt and fresh black pepper (1)
- Kosher salt and fresh black pepper (1)
- Olive oil (1/2 cup)
- Red pepper flakes, mild (1/8 tsp)
- Other
- 1/2 tsp sweet or hot pimentón (smoked paprika), whichever you prefer
Preparation
Read recipe preparation on theperfectpantry.com
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Published May 20, 2012 (9 months ago).
176 people saved this recipe.
