I love the blog Our Best Bites, these two gals have got it going on! While I have only made a few of their recipes, their blog is awesome and loaded with foodie goodness. Today, I'm going to share my experience with one of their recipes - Eggplant Spread.
I bought all the ingredients on our bi-weekly grocery shopping trip last Saturday. Once the groceries were put away I set about chopping veggies to roast. This task actually went pretty quickly, since it was all done in a rough chop.
I skipped the step of using a bowl to coat things, as I am pretty adept at coat things on the sheet pan...less to dirty that way. So, with veggies chopped, coated and seasoned into the oven they went.
Once my roasted veggies came out of the oven I let them cool about 10 minutes before tossing them into the big food processor. Pulsed until I got the consistency I wanted, something similar to hummus. I wasn't sure Hubby would be too keen on it, as he isn't much of a fan of Eggplant. However, he actually enjoys it and said it was a nice change form our hummus. We ate ours with Pita Chips and it was delish!
Over All Recipe Review:
- Because my oven is older, it took a little longer to roast my veggies, but no big deal here.
- I agree that it should be served warm. I tasted it cold and it really isn't as flavorful when it's cold.
- The only change/adjustment I made was that I seasoned the spread once I pureed it and tasted it. This is of course personal preference here.
- I used 4 cloves of garlic, but didn't feel that it was enough for our garlic taste buds, so will be using maybe somewhere around 6 next time. Again, another personal preference.
I will be making Eggplant Spread again, and feel that this one is a WIN! Thanks to the gals over at Our Best Bites, this will be tops on our list for the new year and eating healthier.
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