Roasted eggplant spread

I loved this veggie dish, it was very, very good and so easy. Full of deep roasted flavor and can be used so many ways, I look forward to making it again.

I checked the vegetables at the end of the roasting time, and they didn't look very brown, so I turned the oven up and left them in another 7-8 minutes, until they were looking dark and toasty in places. This gave the spread a wonderful roasted flavor.

The quantity of salt in the recipe was perfect for us but might be too much for someone with a less salty palate or if your veggies are on the small side. We didn't need to add any additional seasoning at the end.

We did add a squirt of lemon juice (from about 1/4 of a lemon) at the end, which the spread seemed to need. Perhaps our tomato paste wasn't very acidic.

Amazingly, even my veggie-phobic ten year old liked this- she's asked to have it tomorrow morning on toast for breakfast :)