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Roasted Eggplant Spread with basil garnish in a white dish in a basket on a table with a piece of bread
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4.15 from 27 votes

Roasted Eggplant Spread Recipe

A deliciously tasty low fat spread made from pureed roasted eggplant, peppers and onion.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: eggplant dip, eggplant spread
Servings: 8
Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 2 red bell peppers, seeded and cut into 1-inch cubes
  • 1 red onion, peeled and cut into into 1-inch chunks
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon tomato 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.

Notes

Serving size: 1/4 cup
Click 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

Serving: 1/4 cup | Calories: 62kcal | Carbohydrates: 7g | Protein: 1.1g | Fat: 3.7g | Fiber: 3g