Sunday, March 28, 2010

Barefoot Sunday: Roasted Eggplant Spread

I made this tasty, low fat spread yesterday afternoon so that we could snack while grilling our dinner. It's very simple to do. Chop up vegetables and toss them with olive oil (what looks like potatoes below is really peeled eggplant): 
Then roast, blend, eat! We ate some hot out of the oven, at room temperature, and also chilled as a snack today. Taste-wise, I would recommend serving at room temperature.
For the full recipe, click here. Happy snacking!
PS: The original recipe from The Barefoot Contessa cookbook calls for tomato paste (which I used). The online recipe lists tahini instead. I say go with what you have on hand!
PPS: Peeling an eggplant is a tricky little task!

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