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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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