Solar Roasted Eggplant Spread

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

Sun Oven Cookbook : Original Edition: 350+ Solar Recipes for Chefs of All Cooking Levels

• Fay, Matthew M (Author)
• English (Publication Language)
• 418 Pages - 06/01/2021 (Publication Date) - Independently published (Publisher)

$31.95

Buy on Amazon

Try these other great solar recipes:

Sun Oven bread with Sun Dried Tomatoes

Solar Asparagus Lasagna

Solar Roasted Eggplant Spread

This versatile recipe is perfect for rescuing eggplant that is near the end. It can be used as a spread on crackers, a dip for pita chips, or as a layer in lasagna.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course, Side Dish, Snack

Cuisine American

Servings 4

Calories 145 kcal

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

Keyword eggplant, eggplant dip, eggplant spread