 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Roasted eggplant with onion, pepper and garlic that is low fat, low cal dip/spread. Ingredients:
1 eggplant, medium |
2 red bell peppers, seeded |
1 onion, peeled |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1 tablespoon tomato paste |
Directions:
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.
5. Serve with chips, crackers or pitas.
|
|