Roasted Eggplant Spread

Name: Roasted Eggplant Spread
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

February 3, 2010
Dana White, MS, RD, ATC
Category: Snacks & Appetizers
Tag: dip, spread

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Roasted Eggplant Spread

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Course Side Dish

Cuisine Mediterranean

Servings

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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Roasted Eggplant Spread