Roasted Eggplant Spread
Roasted Eggplant Spread

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, roasted eggplant spread. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Appetizer, starter, hors d'oeuvre, finger food, dip, topping, snack. Roasted eggplant spread - aka eggplant "caviar" - is a Russian staple that dates back centuries.

Roasted Eggplant Spread is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Roasted Eggplant Spread is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have roasted eggplant spread using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Eggplant Spread:
  1. Make ready 1 large eggplant
  2. Prepare 14.5 oz canned diced tomatoes, drained
  3. Make ready 1/2 tsp onion salt
  4. Prepare 2 1/2 tbsp dried parsley
  5. Get 2 tbsp red wine vinegar
  6. Get 1 tbsp olive oil
  7. Make ready 3 cloves garlic, minced
  8. Take 1/2 tsp salt
  9. Get 1/2 tsp dried oregano
  10. Prepare pita chips

Transfer the eggplant to a baking sheet and spread out into a single layer. Serve warm or room temperature as a spread or condiment. Roasted Eggplant Spread recipe: Try this Roasted Eggplant Spread recipe, or contribute your own. Coat eggplant with some of the olive oil, sprinkle with salt, and roast in oven until soft and browned.

Instructions to make Roasted Eggplant Spread:
  1. Preheat oven to 375 degrees.
  2. Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour.
  3. Remove from oven. Let stand until cool enough to handle, about 10 minutes.
  4. Cut eggplant lengthwise in half. Remove pulp. Place pulp in medium bowl; mash with potato masher until smooth.
  5. Add tomatoes, onion salt, parsley, vinegar, oil, garlic, salt, & oregano. Blend well. Cover mixture. Refrigerate for at least 2 hrs. Can also make this the night before.
  6. Serve with pita chips.

Sauté onion and garlic over medium-low heat until onion is translucent. Toss them in a large bowl with the garlic, olive. Make the best Roasted Eggplant Spread with this easy recipe. Cut eggplant in half lengthwise; remove pulp. Arrange eggplants, cut-side up, on a baking sheet.

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