Roasted Red Pepper and Eggplant Spread

roasted red pepper and eggplant spread.

Roasted Red Pepper and Eggplant Spread

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A simple and easy dip recipe using creamy roasted eggplant, roasted red pepper, roasted garlic, and chili. This dip will be the hit at your next get together.

roasted red pepper and eggplant spread.
roasted red pepper and eggplant spread.

How to make this spread?

  1. Peel eggplant easily is to trim the ends with a knife and use a vegetable peeler to remove the skin. Then slice cut up the veggies into 1′ pieces and cut up the garlic in large sliced pieces.
  2. Mix 3 tablespoons of olive oil and powered chili into the bowl and poured into the veggies. Toss it around until the veggies are completely covered. Sprinkle the salt and pepper over the vegetables.
  3. Put the veggies in a pan and spread them around and make sure the peppers are faced down. Roast everything in the oven for 40 minutes in 400 degrees or until lightly browned. Remove from the oven and set on a wire rack to cool for 15 minutes.
  4. Once cooled slightly, place the roasted eggplant, red pepper, along with the roasted garlic, in the bowl of a  food processor or in a blender. Process until smooth and combined.
  5. Scrape the mixture into a bowl. Stir in the tomato paste. Adjust the seasoning to suit your taste then serve with pita, nacho chips, crackers, or anything else you like.

Roasted Red Pepper and Eggplant Spread

Recipe by Lucy ChesnaCourse: Appetizers, Dips, SpreadCuisine: AmericanDifficulty: Moderate
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

108

kcal
Total time

55

minutes

A simple and easy dip recipe using creamy roasted eggplant, roasted red pepper, roasted garlic, and chili.

Ingredients

  • 2 large red peppers, cut into 1″ pieces

  • 1 eggplant, cut into 1″ pieces

  • 1 red onion, peeled and cut into 1″ pieces

  • 3 garlic cloves, cut into small slices

  • 3 tablespoons olive oil

  • salt and pepper, to taste

  • 1 teaspoon tomato paste

Directions

  • Preheat the oven at 400 degrees
  • Peel eggplant easily is to trim the ends with a knife and use a vegetable peeler to remove the skin. Then slice cut up the veggies into 1′ pieces and cut up the garlic in large sliced pieces.
  • Mix 3 tablespoons of olive oil and powered chili into the bowl and poured into the veggies. Toss it around until the veggies are completely covered. Sprinkle the salt and pepper over the vegetables.
  • Put the veggies in a pan and spread them around and make sure the peppers are faced down. Roast everything in the oven for 40 minutes or until lightly browned. Remove from the oven and set on a wire rack to cool for 15 minutes.
  • Once cooled slightly, place the roasted eggplant, red pepper, along with the roasted garlic, in the bowl of a  food processor or in a blender. Process until smooth and combined.
  • Scrape the mixture into a bowl. Stir in the tomato paste. Adjust the seasoning to suit your taste then serve with pita, nacho chips, crackers, or anything else you like.

Notes

  • If you like to add fresh chili, then add 2 red chili’s , seedless and cut up into small pieces.

NUTRITION INFORMATION:

YIELD: 8  SERVING SIZE: 1
Amount Per Serving: Calories: 108 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 13mg Sodium: 515mg Carbohydrates: 10g Fiber: 2g Sugar: 3g Protein: 5g

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