Eggplant is one of those vegetables that somehow manage to hide in my refrigerator until it’s time to use it or lose it. Roasted eggplant spread is a versatile recipe and is perfect for rescuing the ones I catch in time. It can be used as a spread on crackers, a dip for pita chips, or as a layer in lasagna. It will keep in the refrigerator for a couple of days.
Solar Roasted Eggplant Simple Ingredients
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion
- 2 cloves of garlic, minced
- 3 tablespoons of extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 sun dried tomatoes
Instructions on Making Roasted Eggplant Spread
Cut the eggplant, bell peppers, and onion into 1-inch cubes. Toss them with the oil, salt, and pepper in a large bowl.
Spread them on a large, rimmed baking pan. Cook, uncovered, in the Sun Oven until the
vegetables are soft, about 1 ½ hours.
While the vegetables are cooking soak the sun dried tomatoes in hot water for 10 minutes. Drain and squeeze out excess water.
Remove vegetables from the Sun Oven and cool slightly. Put the vegetables and the sun dried tomatoes in a food processor and pulse until blended. Adjust for salt and pepper.
This Recipe is Found in the Original Sun Oven Cookbook
Try these other great solar recipes:
Sun Oven bread with Sun Dried Tomatoes
Solar Roasted Eggplant Spread
Equipment
- 1 Solar Oven
- 1 Food processor
Ingredients
- 1 Eggplant medium
- 1 Red bell peppers seeded
- 1 Red onion
- 2 Sun dried tomatoes
- 2 Garlic cloves minced
- 3 tablespoon Olive oil extra virgin
- 1 teaspoon Kosher salt to taste
- ½ teaspoon Pepper
Instructions
- Set Sun Oven out to preheat
- Cut the eggplant, bell peppers, and onion into 1-inch cubes. Toss them with the oil, salt, and pepper in a large bowl. Spread them on a large, rimmed baking pan.
- Cook, uncovered, in the Sun Oven until the vegetables are soft, about 1 ½ hours.
- While the vegetables are cooking soak the sun dried tomatoes in hot water for 10 minutes. Drain and squeeze out excess water.
- Remove vegetables from the Sun Oven and cool slightly. Put the vegetables and the sun dried tomatoes in a food processor and pulse until blended. Adjust for salt and pepper
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