Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
Roasted Eggplant Spread
Roasted Eggplant Spread
Prep Time
20 min
Cook Time
45 min
Yield
2 cups
Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large sweet red peppers, cut into 1-inch pieces
- 1 medium eggplant, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 tablespoon tomato paste
- Toasted baguette slices or assorted crackers
Directions
- Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once.
- Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky).
- Transfer to a bowl; cool completely. Serve with baguette slices or crackers.
Nutrition Facts
1/4 cup spread: 84 calories, 5g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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