It’s one of those foods that doesn’t photograph well, but don’t let that stop you from making it. Serve it as an appetizer with whole grain crackers, pita bread, endive or a baguette. Spread it on a sandwich or a wrap. Top a cooked chicken breast or a piece of white fish with a generous spoonful. Stir some into a half cup of black beans or garbanzo beans and serve over rice. It’s healthy, low calorie and bursting with flavor. I could have sat and eaten the entire bowl of spread all by myself. I kid you not – it’s that amazing.
Roasted Eggplant Spread
- 1 eggplant – medium size
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 Tbs olive oil – garlic olive oil would also be good
- 1 1/2 tsp kosher salt – I didn’t use this much salt, maybe 1/2 teaspoon
- 1/2 tsp freshly ground black pepper
- 1 Tbs tomato paste
1. Preheat the oven to 400 degrees F.
2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. I didn’t peel the eggplant. 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.
3. Cool slightly.
4. 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.
Yield: 8 servings
Serving size: 1/8 of a recipe
Amount Per Serving; Calories 78.09,Total Fat 5.32g, Saturated Fat 0.74g, Cholesterol 0mg, Sodium 371.93mg, Potassium 233.79mg, Total Carbohydrates 7.35g, Fiber 3.09g, Sugar 3.13g, Protein 1.24g WWPP 2
Tami’s Notes: I think this could be made with less olive oil and still taste amazing.
Recipe adapted from Ina Garten
See where I posted about this recipe here.