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roasted eggplant spread

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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!

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★★★★★ 1 Review
serves Enough for about 12 servings
prep time 10 Min
cook time 25 Min

Ingredients For roasted eggplant spread

  • 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
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How To Make roasted eggplant spread

  • 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.
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