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:

Quickview
92k Calories
1g Protein
5g Total Fat
9g Carbs
18% Health Score
Limit These
Calories
92k
5%

Fat
5g
9%

  Saturated Fat
0.79g
5%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
182mg
8%

Get Enough Of These
Protein
1g
3%

Vitamin C
55mg
67%

Vitamin A
1328IU
27%

Manganese
0.28mg
14%

Fiber
3g
12%

Vitamin E
1mg
11%

Vitamin B6
0.21mg
10%

Folate
37µg
9%

Potassium
270mg
8%

Vitamin K
7µg
7%

Vitamin B3
1mg
5%

Vitamin B1
0.07mg
5%

Vitamin B2
0.07mg
4%

Magnesium
17mg
4%

Copper
0.08mg
4%

Phosphorus
37mg
4%

Vitamin B5
0.35mg
3%

Iron
0.58mg
3%

Selenium
1µg
2%

Calcium
19mg
2%

Zinc
0.29mg
2%

covered percent of daily need
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Related Videos:

Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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