Roasted Eggplant Spread
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Roasted Eggplant Spread might be a recipe you should try. This recipe serves 8 and costs 50 cents per serving. This condiment has 89 calories, 2g of protein, and 6g of fat per serving. 7 people have made this recipe and would make it again. This recipe from Taste of Home requires bread, salt, pepper, and olive oil. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 60%, this dish is solid. Try Roasted Eggplant Spread, Roasted Eggplant Spread, and Roasted Eggplant (Aubergine) Spread for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
Toasted bread slices or assorted crackers
1 medium eggplant, cut into 1-inch pieces
3 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon pepper
1 medium red onion, cut into 1-inch pieces
2 large sweet red peppers, cut into 1-inch pieces
1/2 teaspoon salt
1 tablespoon tomato paste
Equipment:
bowl
baking pan
food processor
Cooking instruction summary:
Directions In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly. Place vegetables and tomato paste in a food processor; cover and process until chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve with bread. Yield: 2 cups. Originally published as Roasted Eggplant Spread in Taste of HomeDecember/January 2007, p18 Nutritional Facts 1/4 cup (calculated without bread or crackers) equals 83 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 153 mg sodium, 9 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the red peppers, eggplant, onion and garlic.
2. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
3. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
4. Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
5. Place vegetables and tomato paste in a food processor; cover and process until chopped and blended.
6. Transfer to a serving bowl; cool to room temperature.
7. Serve with bread.
Nutrition Information:
covered percent of daily need
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