roasted eggplant spread
(1 rating)
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!
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For roasted eggplant spread
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2 kgpeeled and diced eggplants, leave seeds in
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2 clovegarlic
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1 lgred bell pepper, diced
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1/2 mdred onion, chopped
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3 Tbspolive oil, divided
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2 tspfresh thyme leaves
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1 tsptomato paste
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1 cfresh basil leaves
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1/2 cfresh parsley
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1 Tbsphoney
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juice of 1/2 lemon
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salt and pepper to taste
How To Make roasted eggplant spread
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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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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.
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