Roasted Eggplant Spread


Serves 12

Ingredients:
2 large eggplant, peeled and diced
2 cloves garlic, peeled
1 large red pepper, diced
1 jalapeno pepper cut in half (optional)
½ red onion, roughly chopped
3 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
1 cup fresh basil leaves
½ cup fresh parsley
1 tablespoon honey
Juice of ½ a lemon
Salt and pepper to taste

Directions:
Preheat oven to 425°F. On a large sheet pan, combine eggplant, garlic, peppers and onion. Drizzle with olive oil and thyme; season with salt, pepper and toss gently. Roast for 25-35 minutes, turning once until vegetables are slightly golden and tender- set aside to cool slightly. Transfer eggplant mixture to a food processor fitted with a steel blade; add herbs, honey and lemon juice. Pulse until just combined. Serve at room temperature. Serve with whole wheat pita chips and cucumber slices for dipping or spread on baguette, crackers and sandwiches.

Nutrition Info Per Serving:
Calories: 63
Total Fat: 3.5 grams
Saturated Fat: 0.5 grams
Carbohydrate:8 grams
Protein: 1 grams
Cholesterol: 0 milligrams
Sodium: 120 milligrams
Fiber: 3 grams

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