roasted eggplant spread
- Number of Servings: 8
Ingredients
eggplantbell pepperred oniongarlic olive oilkosher saltblack peppertomato paste
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.
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.
Nutritional Info 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
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