Roasted Eggplant and Garlic Spread
Roasted Eggplant and Garlic Spread
Directions
- Heat oven to 425°F. Place garlic, onion, and eggplant on a sheet pan lined with parchment paper and roast the garlic until browned about 5-6 minutes remove from oven and reserve. Let the eggplant and onion roast for a total 40 -45 minutes.
- Split the eggplant after roasted and scrape the inside into a food processor. Add the garlic, basil, oregano, salt, pepper, and onion then pulse to puree.
- Add the tomato paste and parmesan cheese then pulse to puree and combine.
- Drizzle in the extra virgin olive oil to desired thickness then hold refrigerated for service.
Ingredients
- 1 ea. Peak Fresh Produce Eggplant, western
- 3 ea. Peak Fresh Produce® Garlic, Clove(s)
- 1/4 cup Roma® Cheese, Parmesan, grated
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 1 ea. Peak Fresh Produce® Onion(s), Red, peeled and cut in half
- 1/4 cup Roma® Tomato Paste
- 1 tbsp Peak Fresh Produce® Basil, minced
- 1/2 tbsp Peak Fresh Produce® Oregano, minced
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
