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Bfc Eggplant Spread Recipe

Looking for an easy BFC Eggplant Spread recipe? Learn how to make BFC Eggplant Spread using healthy ingredients.


Submitted by mamasue3

Makes 8 servings



Adapted from Barefoot Contessa on FoodNetwork

Recipe Ingredients for BFC Eggplant Spread

6 cups eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
1.33 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Recipe Directions for BFC Eggplant Spread

  1. Preheat the oven to 400 degrees F.

  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

  3. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Categories

Main Dish

Nutrition Facts
Serving Size 103.5g
Amount Per Serving
Calories
70
Calories from Fat
40
% Daily Value*
Total Fat
4.4g
7%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
444mg
18%
Potassium
228mg
7%
Total Carbohydrates
7.2g
2%
Dietary Fiber
3.1g
12%
Sugars
2.7g
Protein
1.6g
Vitamin A 13% Vitamin C 42%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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