Creamy Vegetable Spread

makes enough for 2 generously spread open-faced sandwiches

Prep time: 5 minutes at start and 5 minutes at finish

Cook time: 45 minutes

Cost: I'm going to have to say I have no idea. I haven't bought these vegetables all summer. I've gotten a CSA, but that doesn't help me to tell you how much this specific food will cost. I'd wager it's about 2 bucks if you get your vegetables at decent prices. 


1 small eggplant or 1/2 large eggplant

1 tomato, seeded (though you don't have to be neurotic about it, just scrape out what comes easily)

1 red pepper (mine was the saddest wiltiest thing you've ever seen; didn't matter)

1 small onion or 1/2 large onion

1 clove garlic

2 Tbsp olive oil

salt and pepper for sprinkling


Heat oven to 400 degrees while you chop. 


Chop vegetables into similarly sized bits and put onto a cookie sheet. Drizzle with olive oil and toss to coat. Sprinkle generously with salt. Sprinkle with pepper.


Roast for 45 minutes or until soft and just starting to brown at the tips.


Let sit for a minute to cool. Then throw it all in the blender and blend. You can leave it chunky or get it nice and smooth. Seriously, you'll be surprised how good it is.


I like it spread warm and thick on sourdough. Sometimes I butter my sourdough first. Sometimes it's nice with a little cheese on the sourdough also. I'm betting it's be great with pasta or gnocchi (oh, yeah, that'd be good) or even as a cracker or vegetable dip. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com
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