Appetizers / Soups / Salads

Roasted Eggplant Spread is for Snack.

Roasted Eggplant Spread takes several minutes to prepare.

Roasted Eggplant Spread takes several minutes to cook.

Roasted Eggplant Spread makes 10 servings.

The ingredients for Roasted Eggplant Spread are:

1 medium eggplant
2 red bell peppers
1 medium red onion
3-4 cloves garlic
2 Tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp diced oven-roasted tomatoes

Here is how you make Roasted Eggplant Spread:

Preheat oven to 400 and line a rimmed baking sheet with aluminum foil. Set aside. Chop eggplant, peppers, and onion into 1?? cubes. Smash the garlic. Toss together the vegetables and then drizzle them in olive oil and sprinkle with salt and pepper. Toss to evenly coat the vegetables and then spread them over the prepared baking sheet. Place the pan in the oven and roast the vegetables for 20 minutes. Flip/stir the vegetables with a spatula and then roast for another 20 minutes or until the vegetables are tender and browning. Remove from the oven and allow to cool slightly. Place the roasted vegetables along with roasted tomatoes into a blender or food processor and pulse until the desired consistency is reached. Serve warm with slices of sourdough bread, pita chips, flatbread, or Rosemary Focaccia.Serving Size: 10Number of Servings: 10Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Roasted Eggplant Spread is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 51.5

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 358.4 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 2.1 g
• Protein: 1.1 g