Eggplant Spread

Shake up this week’s share with a luxurious roasted spread featuring eggplant. Delicious on crusty rounds, rice crackers, in wraps, or as a dip. This recipe produces a velvety and nourishing spread, bursting with flavor.

1 eggplant
2 peppers of choice, bells mesh in for a purer eggplant taste though spicier peppers can be used
1 onion, cleaned and peeled
2 garlic cloves, minced
2 – 3 tbsps EVOO
1 – 2 tsp salt, to taste
Pepper to taste
1 tbsp tomato paste


Preheat oven to. Chop all veg into cubes, toss with oil, garlic, salt, and pepper. Lay out in a single layer. Cook 45 minutes or until vegetables are lightly browned. Turn veggies at least once during cooking but allow them room to roast. Remove from heat and let cool 5 minutes. Toss roasted veg into blender or food processor. Add tomato paste. Serve immediately or store in the fridge for a few days.