Roasted Eggplant and Tomato Spread Canning

Roasted Eggplant and Tomato Spread Canning is a delicious and healthy dish that can be enjoyed as a snack or appetizer. This dish is perfect for those who love the taste of roasted eggplant and tomatoes. The recipe is easy to follow and can be made in just a few simple steps.

Ingredients:

- 2 large eggplants
- 4 large tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. Cut the eggplants and tomatoes into small pieces and place them on a baking sheet.
3. Drizzle the olive oil over the vegetables and sprinkle with salt and pepper.
4. Roast the vegetables in the oven for 30-40 minutes, or until they are tender and slightly browned.
5. Remove the vegetables from the oven and let them cool for a few minutes.
6. In a food processor, combine the roasted vegetables, garlic, parsley, and basil. Pulse until the mixture is smooth.
7. Transfer the mixture to a large pot and bring it to a boil.
8. Reduce the heat and let the mixture simmer for 10-15 minutes, or until it thickens.
9. Ladle the mixture into sterilized jars and seal them tightly.
10. Process the jars in a boiling water bath for 15 minutes.
11. Let the jars cool and store them in a cool, dark place.
Appearance and Taste:
Roasted Eggplant and Tomato Spread Canning is a savory and flavorful dish that is perfect for any occasion. The dish has a smooth and creamy texture with a rich and smoky flavor. The roasted eggplant and tomatoes give the dish a beautiful deep purple color that is visually appealing. The dish is best served with crackers or bread.
Type of Dish: Appetizer/Snack

Main Ingredients:

- Eggplant
- Tomatoes
- Olive oil