Eggplant is one of those vegetables that somehow manage to hide in my refrigerator until it’s time to use it or lose it. This versatile recipe 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 Spread
1 medium eggplant
2 red bell peppers, seeded
1 red onion
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt to taste
1/2 teaspoon freshly ground black pepper
2 sun dried tomatoes
Set Global 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 1/2 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.