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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roasted eggplant and vegetables make a sandwich spread, dip, rtopping for fish or chicken and pizze Ingredients:
2 cups eggplant |
1 medium carrot |
1 small red pepper |
1 small yellow onion |
10 black olives |
2 small tomatoes |
1 tablespoon olive oils |
1 salt |
1 pepper |
Directions:
1. Chop vegetables, toss in 1 tablespoon of olive oil and season with salt and pepper to taste. Place on a roasting pan and roast in a hot oven (425) until charred and soft.
2. Put in a food processor with the pitted olives and process until roughly chopped.
3. Serve hot, room temperature, or cold on sandwiches, on top of fish or chicken, as a dip, or as a pizze topping.
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