roasted eggplant spread
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!
prep time
10 Min
cook time
25 Min
method
---
yield
Enough for about 12 servings
Ingredients
- 2 kilograms peeled and diced eggplants, leave seeds in
- 2 cloves garlic
- 1 large red bell pepper, diced
- 1/2 medium red onion, chopped
- 3 tablespoons olive oil, divided
- 2 teaspoons fresh thyme leaves
- 1 teaspoon tomato paste
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1 tablespoon honey
- - juice of 1/2 lemon
- - salt and pepper to taste
How To Make roasted eggplant spread
-
Step 1Preheat 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.
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Step 2Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Category:
Vegetable Appetizers
Category:
Spreads
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