If you’ve been looking for a healthy, yet satisfying snack that’s not too fattening, but keeps you full… search no more! This stuff is so amazing! It’s an all vegetable spread so it’s pretty low in calorie. Although it’s healthy, that doesn’t mean it’s tasteless ๐Ÿ˜‰ This spread is actually loaded with flavor, especially from the roasted egg plant and bell peppers. If you’re anything like me and can’t live without carbs, smother this spread on a slice of French bread or better yet some pita chips or crackers. You can always just eat it by itself, yeah it’s that good! ๐Ÿ˜‰

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eggplant spread edited
Ingredients:

6 eggplants
7 red bell peppers
1/2 cup olive oil
1 onion, chopped
4 tomatoes
3 garlic cloves, minced
4ย tsp salt

Instructions:

1. Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to avoid it from popping and making a huge mess in your oven.

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2. Bake at 360 Fahrenheit for 50 minutes.

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3. Once the eggplant and bell peppers have cooled down a little, remove the skin fromย both the vegetables. Then remove the seeds form the bell peppers.

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4. Place both pealed vegetables into a food processor and blend until no more chunks appear.

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5. Heat olive oil in a large pan over medium high heat and add in the chopped onion. Keep stirring until the onion becomes golden in color.

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6. Add in the chopped tomatoes and stir for about 5 minutes.

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7. Add in the processed vegetables and minced garlic, then season with salt. You may want to add more salt depending on your liking. Stir the vegetable mixture for another 5 minutes over low heat to let the flavors blend together.

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8. Remove from heat and let it cool down to room temperature before storing the spread into jars.
Note: This eggplant spread can be stored in the refrigerator for about 2 weeks.

egg plant spread

5.0 from 1 reviews
Eggplant Spread
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 6 eggplants
  • 7 red bell peppers
  • ½ cup olive oil
  • 1 onion, chopped
  • 4 tomatoes
  • 3 garlic cloves, minced
  • 4 tsp salt
Instructions
  1. Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to avoid it from popping and making a huge mess in your oven.
  2. Bake at 360 Fahrenheit for 50 minutes.
  3. Once the eggplant and bell peppers have cooled down a little, remove the skin from both the vegetables. Then remove the seeds form the bell peppers.
  4. Place both pealed vegetables into a food processor and blend until no more chunks appear.
  5. Heat olive oil in a large pan over medium high heat and add in the chopped onion. Keep stirring until the onion becomes golden in color.
  6. Add in the chopped tomatoes and stir for about 5 minutes.
  7. Add in the processed vegetables and minced garlic, then season with salt. You may want to add more salt depending on your liking. Stir the vegetable mixture for another 5 minutes over low heat to let the flavors blend together.
  8. Remove from heat and let it cool down to room temperature before storing the spread into jars.
Notes
This eggplant spread can be stored in the refrigerator for about 2 weeks.

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