Roasted Eggplant Spread
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!
2 kgpeeled and diced eggplants, leave seeds in
1 largered bell pepper, diced
1/2 mediumred onion, chopped
3 Tbspolive oil, divided
2 tspfresh thyme leaves
1 tsptomato paste
1 cfresh basil leaves
1/2 cfresh parsley
·juice of 1/2 lemon
·salt and pepper to taste
How to Make Roasted Eggplant Spread
- 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.