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Roasted Eggplant Spread
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Course
Side Dish
Cuisine
Mediterranean
Servings
12
Diet
Gluten Free, Vegetarian
Ingredients
1x
2x
3x
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:
63
kcal
Carbohydrates:
8
g
Protein:
1
g
Fat:
3.5
g
Saturated Fat:
0.5
g
Cholesterol:
0
mg
Sodium:
120
mg
Fiber:
3
g
Keyword
Melitzanosalata, roasted eggplant spread
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