Roasted Eggplant Spread
Does NOT include the crackers or baguette slices it's served on.
Calories 33 (48% from fat)
Fat 2 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 75 mg.
Carb. 4 gram
Fiber 1.2 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 0.6 gram
Ingredients
2 large red bell peppers, cut into 1-inch pieces
1 medium eggplant (about 3 cups), cut into 1-inch pieces
2 cups red onion, cut into 1-inch pieces
2 Tbsp. olive oil
3 garlic cloves (3 tsp.), minced
1/2 tsp. black pepper, ground
1/2 tsp. salt
1 tsp. balsamic vinegar
1 Tbsp. tomato paste
Roasted red peppers, eggplant, red onion and garlic blended into a smoky, savory spread that somehow tastes even better after chilling overnight.
Sweet from the roasted vegetables. Deep and rich from the tomato paste and balsamic. Perfect with crackers, toasted baguette slices, sandwiches, wraps, or eaten straight from the spoon when nobody’s looking.
1. Prepare the bell peppers, eggplant and onion. Put them all into a large bowl.
2. Preheat oven to 400 degrees Fahrenheit.
3. Mix the olive oil, garlic, pepper and salt in with the vegetables. Toss until coated.
4. Line a 15 x 10 x 1 baking sheet with parchment paper. Then spread the vegetables evenly out over the parchment paper.
5. Roast vegetables until softened and lightly browned, about 45-50 minutes. HALFWAY THROUGH the baking, at about 25 minutes, stir the vegetables once.
6. Transfer the vegetables to a food processor. Add the tomato paste and vinegar then pulse until blended. (The mixture should be chunky.)
7. Transfer to a serving bowl, cover and chill. Once it's completely cool, serve with crackers or baguette slices.
Yield: 16 Servings, 2 tablespoons per serving.
(Does not include the cracker or baguette slices it's served on.)
