Roasted Eggplant Spread
By
Pat Duran
@kitchenChatter
1
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.
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Note:
Leaving the seeds in, makes it seam like caviar!
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
- 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. - 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.
About Roasted Eggplant Spread
Course/Dish: Vegetable Appetizers, Spreads
Dietary Needs: Vegetarian
