Roasted Eggplant Spread

Ingredients

1 medium sized eggplant, peeled
2 red peppers
1 red onion
2 garlic cloves, minced
½ tsp pepper or to taste
3 tbsp olive oil
1 tbsp tomato paste

Directions

1. Pre heat oven to 400 degrees F.
2. Cut eggplant, peppers, and onion into 1 inch pieces.
3. Mix cubes into a large mixing bowel with garlic, pepper, and oil. Spread on
baking sheet.
4 Roast (uncovered) at 400 degrees F for 45-55 minutes. Cool for 5-10 minutes.
5. Put all ingredients into food processor or blender and add tomato paste, pulse
until desired consistency. Serve with a cup of raw vegetables

Yield: 6 servings
Serving Size: 2 Tablespoons
Source: BWH Food Service

Eggplant spread nutrition label  


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