Side Dish

Roasted Red Pepper and Eggplant Spread is for Side Dish.

Roasted Red Pepper and Eggplant Spread takes 10 minutes to prepare.

Roasted Red Pepper and Eggplant Spread takes 45 minutes to cook.

Roasted Red Pepper and Eggplant Spread makes 16 servings.

The ingredients for Roasted Red Pepper and Eggplant Spread are:

3 red bell peppers, seeded and chopped
1 red onion, peeled and chopped
1 medium eggplant, peeled and chopped
3 cloves of garlic, minced
3 Tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp pepper
1 Tbsp. tomato paste

Here is how you make Roasted Red Pepper and Eggplant Spread:

Heat oven to 400 degrees Fahrenheit.In a large bowl mix together bell pepper, onion, eggplant, garlic, salt and pepper. Pour out onto a large baking sheet and bake for 45 minutes, stirring once while cooking. Let cool slightly.Place in food processor and pulse three or four times. Scoop into bowl and serve warm with pita bread and other Greek favorites like olives and feta.Makes 16 servings of 2 tablespoons each.Number of Servings: 16Recipe submitted by SparkPeople user MOIRALEIGH.

The nutritional information for Roasted Red Pepper and Eggplant Spread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 61.6

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 1.6 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 1.3 g
• Protein: 0.6 g

The dietary needs meet for Roasted Red Pepper and Eggplant Spread is Vegan