If you love quick and easy appetizers, this Roasted Eggplant spread is for you!
We spent the weekend in Georgetown, DC last week. It was such a fun couple of days. I was absolutely in love with that cute little town. So many fantastic restaurants, lots of shopping, beautiful streets, charming homes with lots of personalities. Awh, it’s totally my kind of place:-) We set out in the cutest little restaurant and had this awesome appetizer. Something similar to this Roasted Eggplant Spread and my husband and I both loved it. When I find something that I love, I generally try to replicate it at home so we can enjoy it without leaving the house. So this is what happened this weekend. I made this amazing spread and we ate it all…for lunch, for dinner even for snack:-)
My husband does not eat red pepper, but he had no idea he was eating it in this awesome spread. 🙂
All you need to do is to roast the vegetables together to perfection. After cooking your veggies, add all your roasted veggies, salt, pepper into your food processor and you are ready to eat your amazing spread! I used little too much garlic ( but it was still great) so in the recipe I listed 2 cloves instead of 4 cloves that I put into mine. If you don’t mind strong garlic taste, add as much you are comfortable with!
- 1 eggplant
- 1 red pepper
- half onion, sliced
- 2 cloves of garlic
- salt and pepper
- 3 tbsp olive oil
- Slice the eggplant, red pepper, onion, garlic.
- Place your veggies on a baking sheet. Salt and pepper them, sprinkle them with olive oil and roast your veggies for 30 minutes.
- Once your veggies are tender and golden brown, place them into your food processor with the remaining olive oil.
- Enjoy your spread with toasted bread.
It’s such a fun mix of veggies and it is perfect with a slice of toasted bread. I sprinkled my spread with toasted sunflower seeds, and it was even more delicious!
Here are some more amazing appetizers for you
Have a FUNtastic week!