Page 9 - 201415_TOH_Cookbook
P. 9
EGGPLANT PASTE
MARKMAN FAMILY, NORWALK, CT
“This dish is easy to make, and it’s tasteful and full of vitamins. Serve it cold or hot.” Valerie Markman
INGREDIENTS PREPARATION
Serves 6 to 8
2 medium eggplants, cut into 6 pieces
Salt Olive oil
2 medium red bell peppers, cut into quarters, seeds removed
1 sweet onion, quartered 4 garlic cloves 1 bunch cilantro, stemmed 1 (6-ounce) can tomato paste Dash of hot sauce
1. Preheat oven to 400°F.
2. Put the eggplant, peppers, onion and garlic on a rimmed baking sheet and season with salt. Coat all the pieces lightly in olive oil and bake for 20 minutes or unil the eggplant pieces are sot in
the centers. Let cool.
3. Put the roasted vegetables in a food processor with the cilantro and tomato paste. Season with salt and hot sauce to taste.
Taste of Home – Page 5
