RecipesMagazine

Roasted Eggplant Spread

Roasted Eggplant Spread
Roasted Eggplant Spread might be just the condiment you are searching for. This recipe serves 8. Watching your figure? This vegan recipe has 89 calories, 2g of protein, and 6g of fat per serving. A mixture of tomato paste, eggplant, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

1
In a large bowl, combine the red peppers, eggplant, onion and garlic.
Ingredients you will need
Red PepperRed Pepper
EggplantEggplant
GarlicGarlic
OnionOnion
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BowlBowl
2
Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
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Salt And PepperSalt And Pepper
Cooking OilCooking Oil
3
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
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Cooking SprayCooking Spray
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Baking PanBaking Pan
4
Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
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OvenOven
5
Place vegetables and tomato paste in a food processor; cover and process until chopped and blended.
Ingredients you will need
Tomato PasteTomato Paste
VegetableVegetable
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Food ProcessorFood Processor
6
Transfer to a serving bowl; cool to room temperature.
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BowlBowl
7
Serve with bread.
Ingredients you will need
BreadBread
DifficultyExpert
Ready In1 h, 5 m.
Servings8
Health Score17
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesCondimentDipSpread
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