Nutmeg Notebook

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

Nutrition Facts

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.