If you’re always looking for something different to spread on your matzo, or perhaps something non-dairy, this is a great option! A spread made up entirely of roasted vegetables, seasoned lightly with salt, pepper, garlic, olive oil and a hint of balsamic.
Roasting the vegetables until the eggplant is soft, the tomatoes have dried out a bit and the liquid the mushrooms release has evaporated, intensifies the flavours of the vegetables and makes a deliciously savory spread to slather on matzo (or challah during the rest of the year). I don’t add any herbs to this, because I really do like the flavour of the vegetables themselves, but you could add some fresh basil, oregano or thyme into the food processor and puree it with everything else.
Roasted Vegetable Spread
Roasting the vegetables intensifies their flavours and they combine for a great savory spread to enjoy on matzo.
Ingredients
- 1 medium eggplant, trimmed and cut in half, lengthwise (about 1 lb / 454 grams)
- 3 large garlic cloves, crushed
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. olive oil
- 1 red pepper, cut in half, cored and seeded
- 1 lb / 454 grams crimini mushrooms
- 2 plum tomatoes, peeled, cored and cut in half, lengthwise
- 1 large shallot, peeled and cut in half
- 1 Tbsp. balsamic vinegar
Directions
- Preheat your oven to 425ºF / 220°C.
- Place the eggplant, cut side down, on a baking sheet lined with parchment paper.
- In a mixing bowl, combine the garlic, salt, pepper and olive oil. Mix well. Add the bell pepper, mushrooms, tomato and shallot and stir, lightly coating the vegetables.
- Place the bell pepper on the baking cut side down, and the tomatoes cut side up. Add the mushrooms and shallots, keeping everything in a single layer.
- Roast the vegetables for an hour, until the eggplant is soft and starting to collapse and the pepper skin has gotten quite brown.
- Transfer the bell pepper to a small bowl and cover and let it cool. When it’s cool enough to handle, remove the skin and discard. Place the pepper in the bowl of a food processor.
- Use a spoon to scrape all of the flesh out of the eggplant skin and add to the food processor. Discard the skin. Add the rest of the vegetables and the balsamic vinegar.
- Pulse the food processor until all of the vegetables are broken down to the same consistency and a spread has formed. You can make this as smooth or chuncky as you like.
- Taste the spread and adjust for seasoning – adding salt, pepper or balsamic as needed.
- Store in an airtight container in the fridge for 3-4 days.
Pam's Kitchen 