Roasted Eggplant Spread
|Serves:||Enough for about 12 servings|
|2 kg||peeled and diced eggplants, leave seeds in|
|1 large||red bell pepper, diced|
|1/2 medium||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|
|juice of 1/2 lemon|
|salt and pepper to taste|
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.
Leaving the seeds in, makes it seam like caviar!
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.
Pulse until just combined and smooth. Serve at room temperature.