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We usually do a version of this dish in the Wood Oven that leaves the vegetables in pieces, but doing a puree of these vegetables for a dip or spread sounds really good!
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This simple dish is a sort of pureed ratatouille, is found all over Spain on its own or accompanying meals (good with anything and everything).
Serves 4 to 6 as a tapa or side dish
4 ripe plum tomatoes
2 small Japanese eggplants
4 red bell peppers
2 tablespoons olive oil plus ? cup
2 red onions, not peeled
Kosher salt and freshly ground black pepper
Rub the tomatoes, eggplants, and peppers with the olive of oil and put them on a baking sheet, along with the onions. Roast in 375?F oven for about 45 minutes, or until very soft (the onions may take longer). Allow to cool for 10 minutes or more, then remove the skin from the tomatoes and peel the onions. (If roasting the eggplants, follow that recipe to remove burnt skins) Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the remaining ? cup olive oil and season to taste with salt and pepper.
Serve on pan tostado (toasted bread).
>>>>>>
This simple dish is a sort of pureed ratatouille, is found all over Spain on its own or accompanying meals (good with anything and everything).
Serves 4 to 6 as a tapa or side dish
4 ripe plum tomatoes
2 small Japanese eggplants
4 red bell peppers
2 tablespoons olive oil plus ? cup
2 red onions, not peeled
Kosher salt and freshly ground black pepper
Rub the tomatoes, eggplants, and peppers with the olive of oil and put them on a baking sheet, along with the onions. Roast in 375?F oven for about 45 minutes, or until very soft (the onions may take longer). Allow to cool for 10 minutes or more, then remove the skin from the tomatoes and peel the onions. (If roasting the eggplants, follow that recipe to remove burnt skins) Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the remaining ? cup olive oil and season to taste with salt and pepper.
Serve on pan tostado (toasted bread).
...enjoy every sandwich!
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