Roasted eggplant & red pepper dip

Name: Roasted eggplant & red pepper dip Recipe
Yield: 1
Ingredients: Eggplant; Red peppers; Onions; Olive oil

Number of Servings: 1

Ingredients

EggplantRed peppersOnionsOlive oil

Directions

Chop veggies in 1" cubes. Place on sheet pan, drizzle with olive oil, salt & pepper. Roast at 400 degrees for 60 minutes. Pulse in food processor until smooth, adding tomato paste. Season to taste. Serve with veggies as a dip, or on crusting or pita wedges. Also delicious as a burger topping.

Serving Size: 24 servings

Number of Servings: 1

Recipe submitted by SparkPeople user MOONBLUE72.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 826.0
Total Fat: 44.6 g
Cholesterol: 0.0 mg
Sodium: 1,065.7 mg
Total Carbs: 108.3 g
Dietary Fiber: 27.8 g
Protein: 18.1 g

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