Roasted Red Pepper and Eggplant Spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 red bell peppers, seeded and chopped1 red onion, peeled and chopped1 medium eggplant, peeled and chopped3 cloves of garlic, minced3 Tbsp. olive oil1 1/2 tsp. kosher salt1/2 tsp pepper1 Tbsp. tomato paste
Heat oven to 400 degrees Fahrenheit.
In a large bowl mix together bell pepper, onion, eggplant, garlic, salt and pepper. Pour out onto a large baking sheet and bake for 45 minutes, stirring once while cooking. Let cool slightly.
Place in food processor and pulse three or four times. Scoop into bowl and serve warm with pita bread and other Greek favorites like olives and feta.
Makes 16 servings of 2 tablespoons each.
Number of Servings: 16
Recipe submitted by SparkPeople user MOIRALEIGH.
In a large bowl mix together bell pepper, onion, eggplant, garlic, salt and pepper. Pour out onto a large baking sheet and bake for 45 minutes, stirring once while cooking. Let cool slightly.
Place in food processor and pulse three or four times. Scoop into bowl and serve warm with pita bread and other Greek favorites like olives and feta.
Makes 16 servings of 2 tablespoons each.
Number of Servings: 16
Recipe submitted by SparkPeople user MOIRALEIGH.
Nutritional Info Amount Per Serving
- Calories: 61.6
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.6 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.3 g
- Protein: 0.6 g