we are at the point in the summer where many of our plants are taking a break. we still have a lot of peppers and eggplant though. i love to make this spread for potlucks and we went to one on saturday evening. you can serve it with crackers, crostini, or even on a pizza.
recipe follows
ingredients
2 Tbsp of olive oil
3 cloves of garlic
3 small eggplant
2 red or yellow peppers
a dash of salt, pepper, and crushed red pepper if you want some spice
directions
-pre-heat oven to 425 degrees
-toss the whole eggplant, whole peppers, garlic cloves (with skins) with olive oil and put in a roasting pan
-roast for 20-30 minutes
-let cool
-remove the skins from eggplant, garlic, and peppers. remove the seeds from the peppers too
-pulse in food processor (or use an immersion blender) a few times. you want to keep some texture in the spread
-season to taste. you can serve it hot or cold. i love it cool for the summertime