CHARRED SCALLION, EGGPLANT, PEPPER SPREAD
This exotic spread was created by Chef Fanny Slater winner of Rachel Ray's Great American Cookbook Challenge.
Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 1 1/2 cups
1 medium Eggplant (about 1 lb.), peeled and cut into 1-inch cubes
1 small bunch Scallions, ends trimmed
1/4 cup Olive oil
Kosher salt and coarse black pepper
3/4 cup Robert Rothschild Farm Pepper & Garlic Dip
1/2 tsp. Ground cumin
1/2 tsp. Honey
2 tsp. Olive oil, as garnish
2 tsp. Chives, freshly minced, as garnish
Preheat the oven to 400 degrees F. Toss the eggplant and scallions with the olive oil and season generously with salt and pepper. Spread the eggplant out in a single layer onto a baking sheet and roast until caramelized and soft, 25 - 30 minutes. Spread the scallions out in a single layer onto a separate baking sheet and roast until caramelized, about 15 minutes. Cool both to room temperature. In a food processor, pulse the roasted eggplant and scallions with the Pepper & Garlic Dip, cumin, and honey. Season to taste with additional salt if necessary. Garnish with the olive oil and the chopped chives. Serve with tortilla chips, pita chips, or lightly toasted naan bread.