Roasted Eggplant Spread
- Number of Servings: 10
Ingredients
1 medium eggplant2 red bell peppers1 medium red onion3-4 cloves garlic2 Tbsp olive oil1 1/2 tsp kosher salt1/2 tsp black pepper1 Tbsp diced oven-roasted tomatoes
Preheat oven to 400 and line a rimmed baking sheet with aluminum foil. Set aside.
Chop eggplant, peppers, and onion into 1 cubes. Smash the garlic. Toss together the vegetables and then drizzle them in olive oil and sprinkle with salt and pepper. Toss to evenly coat the vegetables and then spread them over the prepared baking sheet. Place the pan in the oven and roast the vegetables for 20 minutes. Flip/stir the vegetables with a spatula and then roast for another 20 minutes or until the vegetables are tender and browning.
Remove from the oven and allow to cool slightly. Place the roasted vegetables along with roasted tomatoes into a blender or food processor and pulse until the desired consistency is reached. Serve warm with slices of sourdough bread, pita chips, flatbread, or Rosemary Focaccia.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
Chop eggplant, peppers, and onion into 1 cubes. Smash the garlic. Toss together the vegetables and then drizzle them in olive oil and sprinkle with salt and pepper. Toss to evenly coat the vegetables and then spread them over the prepared baking sheet. Place the pan in the oven and roast the vegetables for 20 minutes. Flip/stir the vegetables with a spatula and then roast for another 20 minutes or until the vegetables are tender and browning.
Remove from the oven and allow to cool slightly. Place the roasted vegetables along with roasted tomatoes into a blender or food processor and pulse until the desired consistency is reached. Serve warm with slices of sourdough bread, pita chips, flatbread, or Rosemary Focaccia.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 51.5
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 358.4 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.1 g
- Protein: 1.1 g
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