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Dairy Free
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Gluten Free
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Nut Free
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Sugar Free
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Vegan
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Vegetarian
An Easy Eggplant Spread Recipe
Eggplant spread is perfect on bread as an appetizer or as a side with your favorite dish.


An Easy Eggplant Spread Recipe
Eggplant spread is perfect on bread as an appetizer or as a side with your favorite dish.
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Servings: 5
Calories: 132kcal
Equipment
- grater
- spatula
- food processor
Ingredients
- 1 eggplant, cubed
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 3 medium carrots, grated
- 2 Tbsp tomato paste
- salt, to taste
- 1 cup water
- 3 Tbsp extra virgin olive oil
Instructions
- In a pan heat up 3 Tablespoons of extra virgin olive oil.
- Add in chopped eggplant. Stir until eggplant starts turning golden brown.
- Take out eggplant, add in the chopped onion, red pepper, and grated carrots.
- Sauté for 2 minutes, stirring constantly.
- Add the eggplant back to the pan with the vegetables. Add in 2 Tablespoons of tomato paste and 1 cup of water.
- Stir and sauté for 2 minutes.
- Add salt to taste (I add about 1/2 a teaspoon).
- Turn heat to lowest, cover pan and sauté for 10 minutes.
- Pulse the sautéd vegetables through a food processor or grinder until smooth or leave it a little bit chunky.
Notes
This spread will last up to a week in the refrigerator.
Nutrition
Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 82mg | Potassium: 474mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6979IU | Vitamin C: 38mg | Calcium: 31mg | Iron: 1mg