Roasted Eggplant Spread

Recipe Rating:	1 Rating5
Categories:	Quick & Easy, For Kids, Vegetarian, Healthy, Vegetable Appetizers, Spreads
Serves:	Enough for about 12 servings
Prep Time:	10 Min
Cook Time:	25 Min

Ingredients

2 kg	peeled and diced eggplants, leave seeds in
2 clove	garlic
1 lg	red bell pepper, diced
1/2 md	red onion, chopped
3 Tbsp	olive oil, divided
2 tsp	fresh thyme leaves
1 tsp	tomato paste
1 c	fresh basil leaves
1/2 c	fresh parsley
1 Tbsp	honey
	juice of 1/2 lemon
	salt and pepper to taste

Pinched by loveginger, and 63 more.

Pat Duran

Well Seasoned

Las Vegas, NV (pop. 583,756)

kitchenchatter

Member Since Aug 2011

Pat's Notes:

This recipe is from the Farmer's Market in CA.
The samples tasted so good - I asked for the recipe and lo and behold the lady gave it to me, she said it has about 63 calories per Tablespoon; and that is best served at room temperature and is great with whole wheat pita chips, crackers, cucumber slices for dipping or you can use as a spread on crackers and sandwiches.
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Note:
Leaving the seeds in, makes it seam like caviar!

Directions

Preheat oven to 425^.
Place first 4 ingredients on a large sprayed cookie sheet with sides. Drizzle 1 Tablespoon of olive over,plus the thyme,and salt and pepper. Toss gently to coat evenly. Roast for 25-30 minutes -turning once until vegetables are golden and tender. remove from oven and cool.

Place veggie mixture in food processor with steel blades; add remaining olive oil, tomato paste, herbs, honey and lemon juice.
Pulse until just combined and smooth. Serve at room temperature.