'Fresh From Florida Summers Recipes
ROASTED EGGPLANT SPREAD Serves 12
1 medium eggplant, peeled and chopped 2 red bell peppers, seeded and chopped 2 cups red onion, chopped 3 cloves garlic, diced 3 tablespoons olive oil 1 tablespoon tomato paste Salt Freshly ground pepper Preheat oven to 375 degrees. Combine eggplant, peppers, onion and garlic in mixing bowl. Add 2 tablespoons olive oil and mix to coat, then season with salt and pepper. Spread seasoned veggies on a baking sheet and place in preheated oven. Roast until golden brown and soft, about 25 minutes. Remove from oven and let cool for 20 minutes. Place cooled veggies in a blender or food processor with remaining 1 tablespoon olive oil and blend until smooth. Add tomato paste and blend. Remove from blender or food processor and place in a bowl. Taste and adjust seasoning with salt and pepper. Serve with fresh vegetables or crackers.
FLORIDA MANGO SOUR Serves 2
1 cup fresh Florida mango nectar ¾ cup vodka ½ cup fresh lemon juice 3 tablespoons superfine granulated sugar Stir together nectar, vodka, lemon juice and sugar in a 1-quart glass measure. Shake half of mixture in cocktail shaker half filled with ice cubes until cold, about 30 seconds. Strain into glasses half filled with ice cubes. Shake and strain remaining nectar mixture in same manner.