Roasted Eggplant Spread

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Roasted Eggplant Spread

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Course Side Dish
Cuisine Mediterranean
Servings 12
Diet Gluten Free, Vegetarian

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
  • ½ lemon juiced
  • Salt and pepper to taste

Instructions
 

  • 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

Calories: 63kcalCarbohydrates: 8gProtein: 1gFat: 3.5gSaturated Fat: 0.5gCholesterol: 0mgSodium: 120mgFiber: 3g
Keyword Melitzanosalata, roasted eggplant spread
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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