roasted eggplant spread

3.3 of 5 (3)
member ratings
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

Number of Servings: 8


    bell pepper
    red onion
    olive oil
    kosher salt
    black pepper
    tomato 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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Excellent--I made this with Pepper Jack
    (Almond) cheese, and served it on rice crackers.
    Wow! It is a fantastic dish!
    - 3/10/08

  • no profile photo

    it was good i add provolone cheese to top and rebaked it until brown - 10/28/07