Eggplant Spread Recipe

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Eggplant Spread
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 487.21 Kcal (2040 kJ)
Calories from fat 252.85 Kcal
% Daily Value*
Total Fat 28.09g 43%
Sodium 3521.35mg 147%
Potassium 1672.2mg 36%
Total Carbs 54.98g 18%
Sugars 33.59g 134%
Dietary Fiber 19.95g 80%
Protein 6.8g 14%
Vitamin C 259mg 432%
Vitamin A 5.9mg 197%
Iron 101.4mg 563%
Calcium 102.2mg 10%
Amount Per 100 g
Calories 52.72 Kcal (221 kJ)
Calories from fat 27.36 Kcal
% Daily Value*
Total Fat 3.04g 43%
Sodium 381.04mg 147%
Potassium 180.95mg 36%
Total Carbs 5.95g 18%
Sugars 3.63g 134%
Dietary Fiber 2.16g 80%
Protein 0.74g 14%
Vitamin C 28mg 432%
Vitamin A 0.6mg 197%
Iron 11mg 563%
Calcium 11.1mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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