digest
Short Summary
Main recommendation: Make a roasted eggplant spread by roasting eggplant with red bell peppers, a red onion, and garlic, then pureeing them into a dip so the eggplant texture is hidden. The host suggests trying it even if you usually dislike eggplant, since the texture is what puts many people off.
Key Points
- Roasting the vegetables with olive oil at 400°F for about 45 minutes, then pureeing, masks the eggplant texture that many people dislike.
- Peeling the eggplant gives a smoother result; leaving the peel on adds chewiness.
- Two tablespoons of olive oil were found to be adequate, though the recipe calls for three.
- The spread can be served chunky (pulsed) or smooth (fully pureed), depending on preference.
- Leftovers work as a sandwich spread, a cracker dip, or a snack.
Details Worth Noting
- Concrete instructions:
- Peel the eggplant, cut off the ends, and slice into rounds, then cut into 1-inch pieces.
- Wash the red bell peppers, hold them with the claw grip, and cut off the four sides to keep the seeds separate, then cut into 1-inch pieces.
- Peel the outer layer off the red onion and cut into 1-inch chunks.
- Toss the eggplant, peppers, onion, and coarsely chopped garlic with 2 tablespoons olive oil, about 1 teaspoon salt, and about 1 teaspoon pepper, then spread on a baking sheet.
- Roast at 400°F for about 45 minutes, stirring once or twice so it doesn't stick.
- Transfer the roasted vegetables to a food processor, add 1 tablespoon tomato paste, and pulse or puree to the desired texture, scraping down the sides.
- Knife safety: hold the knife at the blade rather than far back, and use the claw grip on the vegetable so the knife rests against your knuckles.
- The host uses an Oxo peeler, though any good peeler works.
- The host served it to people who didn't like eggplant by calling it a roasted red bell pepper dip and revealing the eggplant only afterward, with good results.
- The host describes the spread as a heart-healthy snack because it uses olive oil, a heart-healthy oil.
Bottom Line
A simple roasted vegetable dip can hide eggplant's texture entirely, making it a versatile, quick spread even for skeptics of eggplant.
