Roasted Aubergine (Eggplant) Spread

adapted from Ina Garten’s barefoot contessa cookbook

  • 2 medium aubergine (eggplant), peeled and cut into 2cm (1 inch) cubes
  • 3 red peppers, seeded and cut into 2cm (1inch) cubes
  • 2 red onion, peeled and cut into 2cm (1inch) chunks
  • 2 large tomatoes, cut into 2cm (1inch) chunks
  • 4 garlic cloves, minced
  • 60ml (¼ cup) olive oil
  • Flakey sea salt and freshly ground black pepper to taste
  • 1 teaspoon – 1 tablespoon Harissa paste
  1. Heat your oven to 200℃ (400℉).
  2. Place the aubergine (eggplant), red peppers, onions, and tomatoes into a large bowl. Add the garlic, olive oil, season with salt and pepper and toss everything to coat with the oil. Spread the mixture out onto a large baking sheet.
  3. Bake for 45 until the vegetables are soft and lightly browned.
  4. Remove from the oven and cool slightly.
  5. Place the vegetables in a food processor fitted with a steel blade, add the harissa, and pulse several times to blend. Taste and add more salt and pepper as necessary.