I have been finding fun recipes on Pinterest lately and for a recent Fourth of July party, we made two things in a jar. Seven Layer Dip in a wide mouth 8 ounce jar and peach sangria in a narrow small mouth jar. Both recipes came from Pinterest and were a huge hit! It looks really cool to have a whole tray of food in jars and the seven layer dip can be made ahead and sealed shut and will keep. I want to try a dessert in a jar next!
I have just been up in the mountains for a week, cooking up a storm with my sister in law, who is an avid cook. We had this spread the first night we were there and continued to eat it every day in one way or another! It is so easy and delicious!
Roasted Eggplant Spread
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.