Roasted Eggplant Spread
Ingredients
The vegetables
-
1
medium
eggplant
-
2
medium
red bell peppers
-
1
medium
red onion
-
3-4
cloves
garlic
The seasoning and oil
-
3
tablespoons
extra-virgin olive oil
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
freshly ground black pepper
The sauce
-
1
tablespoon
tomato paste or pureed oven-roasted tomatoes
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Chop the eggplant, red bell peppers, and red onion into 1-inch cubes.
- Smash the garlic and add it to the chopped vegetables.
- Drizzle the olive oil over the vegetables and sprinkle with salt and pepper, then toss to coat evenly.
- Spread the vegetable mixture onto the prepared baking sheet.
- Roast the vegetables in the oven for 20 minutes.
- Stir or flip the vegetables and roast for an additional 20 minutes, or until tender and browning.
- Allow the roasted vegetables to cool slightly, then transfer them to a blender or food processor.
- Add the tomato paste (or roasted tomatoes) and pulse until reaching the desired consistency.
- Serve warm with slices of bread or as a sauce for pasta.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
300mg
Cholesterol
0mg
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