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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 459.8 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.2 g

View full nutritional breakdown of roasted eggplant spread calories by ingredient
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roasted eggplant spread

Submitted by: LDHUANG


Number of Servings: 8

Ingredients

    eggplant
    bell pepper
    red onion
    garlic
    olive oil
    kosher salt
    black pepper
    tomato paste

Directions

preheat the oven to 400 degrees.
cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor (blender) fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Number of Servings: 8

Recipe submitted by SparkPeople user LDHUANG.






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