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Roasted Red Pepper & Eggplant Spread Recipe

Looking for an easy Roasted Red Pepper & Eggplant Spread recipe? Learn how to make Roasted Red Pepper & Eggplant Spread using healthy ingredients.


Submitted by pasularia

Makes 4 servings



Rich, sweet and smoky, this spread is great as a base for a pizza or a dip for crackers and pitas.

Recipe Ingredients for Roasted Red Pepper & Eggplant Spread

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Recipe Directions for Roasted Red Pepper & 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, 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.

  3. Cool slightly.

  4. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Categories

Appetizers, Roast

Nutrition Facts
Serving Size 219.6g
Amount Per Serving
Calories
153
Calories from Fat
95
% Daily Value*
Total Fat
10.6g
16%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
882mg
37%
Potassium
479mg
14%
Total Carbohydrates
14.1g
5%
Dietary Fiber
5.9g
24%
Sugars
6.9g
Protein
2.4g
Vitamin A 39% Vitamin C 136%
Calcium 3% Iron 5%
* 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 manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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