Roasted Red Pepper and Eggplant Spread
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Roasted Red Pepper and Eggplant Spread calories by ingredient
Introduction
You won't believe how rich this tastes! Thanks again for another great recipe, Ina. (From Ina Garten's Barefoot Contessa.) You won't believe how rich this tastes! Thanks again for another great recipe, Ina. (From Ina Garten's Barefoot Contessa.)Number of Servings: 16
Ingredients
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3 red bell peppers, seeded and chopped
1 red onion, peeled and chopped
1 medium eggplant, peeled and chopped
3 cloves of garlic, minced
3 Tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp pepper
1 Tbsp. tomato paste
Directions
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.
