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Roasted Eggplant Spread Recipe

Roasted Eggplant Spread Recipe photo by Taste of Home

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Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. "It's excellent," assures Barbara McCalley of Allison Park, Pennsylvania.

This recipe is:

Diabetic Friendly

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Roasted Eggplant Spread Recipe

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

Yield: 8 Servings

20 45 65

Ingredients

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
3 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon tomato paste
Toasted bread slices or assorted crackers

Directions

In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
Place vegetables and tomato paste in a food processor; cover and process until chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve with bread. Yield: 2 cups.

Nutritional Facts 1/4 cup (calculated without bread or crackers) equals 83 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 153 mg sodium, 9 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Roasted Eggplant Spread in Taste of Home December/January 2007, p18

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Reviews for Roasted Eggplant Spread

Roasted Eggplant Spread

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Reviewed on Dec. 05, 2012 by Katya Bernal

I love this recipe ~ and the best part is it is super easy to make

Reviewed on Nov. 04, 2012 by CRzasa

This was good. I liked the combination of flavors.

Reviewed on Jul. 21, 2012 by becky66

Good flavor, next time I might add a little chili powder, cumin and red pepper for a little more kick. But otherwise, a great all-veggie dip and a nice alternative to high-fat dips.