Roasted Eggplant and Garlic Spread


  1. 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.
  2. 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.
  3. Add the tomato paste and parmesan cheese then pulse to puree and combine.
  4. Drizzle in the extra virgin olive oil to desired thickness then hold refrigerated for service.


  • 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