2red bell peppers, seeded and cut into 1-inch cubes
1red onion, peeled and cut into into 1-inch chunks
2garlic cloves, minced
2tablespoonsolive oil
1-½teaspoonskosher salt
½teaspoonground black pepper
1tablespoontomato paste
Instructions
Preheat your oven to 400F degrees.
Place the eggplant, bell pepper and onion into a large bowl. Add the garlic, olive oil, salt and pepper and toss everything to coat with the oil.
Spread the mixture out onto a large baking sheet.
Bake for 20 minutes and then remove pan from the oven and turn the vegetables over.
Return to the oven and continue to bake until the vegetables are soft and lightly browned, 20 to 25 minutes more.
Remove from the oven and cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.
Recipe Notes
Serving size: ¼ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Roasted Eggplant Spread Recipe
Amount Per Serving (1 /4 cup)
Calories 62Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Carbohydrates 7g2%
Fiber 3g12%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.