Roasted Eggplant (Aubergine) Spread

Name: Roasted Eggplant (Aubergine) Spread
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons caper, rinsed; 4 slices eggplants, peeled (1/2-inch thick slices); 2 teaspoons extra virgin olive oil; 1 garlic clove, crushed through a press; 12 servings fresh ground pepper; 59 milliliters jarred roasted red pepper, chopped rinsed and drained

Roasted Eggplant (Aubergine) Spread is a gluten free, primal, and whole 30 condiment. This recipe makes 12 servings with 11 calories, 0g of protein, and 1g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have caper, garlic clove, ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Heat oven to 425°F (220°C).2 Arrange the eggplant in a single layer on a nonstick coated baking sheet.3 Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.4 Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.5 Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

Ingredients you will need

Black Pepper