Roasted Eggplant Spread

1
Pat Duran

By
@kitchenChatter

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.
---
Note:
Leaving the seeds in, makes it seam like caviar!

Rating:

★★★★★ 1 vote

Comments:
Serves:
Enough for about 12 servings
Prep:
10 Min
Cook:
25 Min

Ingredients

  • 2 kg
    peeled and diced eggplants, leave seeds in
  • 2 clove
    garlic
  • 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
  • 1 Tbsp
    honey
  • ·
    juice of 1/2 lemon
  • ·
    salt and pepper to taste

How to Make Roasted Eggplant Spread

Step-by-Step

  1. 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.
  2. 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.

Printable Recipe Card

About Roasted Eggplant Spread

Dietary Needs: Vegetarian




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