Roasted Eggplant Spread
A smoky, richly roasted eggplant and bell pepper spread that's perfect for dipping, spreading, or tossing with pasta.
Servings servings
Equipment
Ingredients
- 1 eggplant medium
- 2 red bell peppers
- 1 red onion medium
- 3-4 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon tomato paste or puréed oven-roasted tomatoes
Instructions
- Preheat oven to 400℉ and line a rimmed baking sheet with aluminum foil. Set aside.
- Chop eggplant, peppers, and onion into 1″ cubes. Smash the garlic. Toss together the vegetables and then drizzle them in olive oil and sprinkle with salt and pepper. Toss to evenly coat the vegetables and then spread them over the prepared baking sheet.
- Place the pan in the oven and roast the vegetables for 20 minutes. Flip and stir the vegetables with a spatula and then roast for another 20 minutes or until the vegetables are tender and browning. Remove from the oven and allow to cool slightly.
- Place the roasted vegetables along with the tomato paste or roasted tomatoes into a blender or food processor and pulse until the desired consistency is reached.
- Serve warm with slices of sourdough bread, pita chips, flatbread, or Rosemary Focaccia. You can also toss this sauce with hot pasta for a light vegetarian meal.
Nutrition
Calories: 103kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 607mg, Potassium: 321mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1302IU, Vitamin C: 55mg, Calcium: 19mg, Iron: 1mg
Calories: 103kcal
Cost: $5
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