Roasted Eggplant Spread

Roasted Eggplant Spread
You can never have too many condiment recipes, so give Roasted Eggplant Spread a try. This recipe serves 8. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 79 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up kosher salt, onion, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Preheat the oven to 400 degrees F.
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OvenOven
2
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
Ingredients you will need
Bell PepperBell Pepper
Olive OilOlive Oil
EggplantEggplant
GarlicGarlic
PepperPepper
OnionOnion
SaltSalt
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BowlBowl
3
Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
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VegetableVegetable
SpreadSpread
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Baking SheetBaking Sheet
4
Cool slightly.
5
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Tomato PasteTomato Paste
VegetableVegetable
Equipment you will use
Food ProcessorFood Processor
DifficultyHard
Ready In1 h
Servings8
Health Score11
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