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
Preheat the oven to 400 degrees F.
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.
Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
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.