Roasted Eggplant (Aubergine) Spread Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400ºF.
Cut eggplant, peppers and onion into 1 cubes.
Toss in large bowl with garlic, olive oil, salt and pepper.
Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend.
Taste for salt & pepper.
Serve on toasted pita wedges, toasted crostini or crackers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	80.68 Kcal (338 kJ)
Calories from fat	55.24 Kcal
		% Daily Value*
Total Fat	6.14g	9%
Sodium	401.09mg	17%
Potassium	193.15mg	4%
Total Carbs	6.16g	2%
Sugars	3.64g	15%
Dietary Fiber	2.32g	9%
Protein	0.85g	2%
Vitamin C	17.6mg	29%
Vitamin A	0.4mg	12%
Iron	6.4mg	35%
Calcium	11.9mg	1%

Amount Per 100 g
Calories	81.11 Kcal (340 kJ)
Calories from fat	55.53 Kcal
		% Daily Value*
Total Fat	6.17g	9%
Sodium	403.2mg	17%
Potassium	194.16mg	4%
Total Carbs	6.19g	2%
Sugars	3.66g	15%
Dietary Fiber	2.33g	9%
Protein	0.86g	2%
Vitamin C	17.7mg	29%
Vitamin A	0.4mg	12%
Iron	6.4mg	35%
Calcium	12mg	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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