Roasted Eggplant (Aubergine) Spread Recipe

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Total time

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Ingredients:

Serving

Directions:

Preheat the oven to 400 degrees F.
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.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
It should still have a lot of texture left, and not completely pureed.
Taste for salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	76.37 Kcal (320 kJ)
Calories from fat	47.36 Kcal
		% Daily Value*
Total Fat	5.26g	8%
Sodium	401.64mg	17%
Potassium	208.94mg	4%
Total Carbs	6.87g	2%
Sugars	4.2g	17%
Dietary Fiber	2.49g	10%
Protein	0.85g	2%
Vitamin C	32.4mg	54%
Vitamin A	0.7mg	25%
Iron	12.7mg	70%
Calcium	12.5mg	1%

Amount Per 100 g
Calories	65.24 Kcal (273 kJ)
Calories from fat	40.45 Kcal
		% Daily Value*
Total Fat	4.49g	8%
Sodium	343.09mg	17%
Potassium	178.48mg	4%
Total Carbs	5.87g	2%
Sugars	3.59g	17%
Dietary Fiber	2.13g	10%
Protein	0.73g	2%
Vitamin C	27.7mg	54%
Vitamin A	0.6mg	25%
Iron	10.8mg	70%
Calcium	10.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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