Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 cups
Cuisine: Europe, Italian
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

Total Time Prep: 20 min. + cooling Bake: 45 min.

Yield 2 cups

Test Kitchen Approved

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.

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.

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.

Recipe Creator