With this eggplant spread, you can toast up some bread and enjoy it spread on top. That’s how my kids love to eat it. It could also be enjoyed with your favorite chips at your next party. You can have it hot or cold, although my family prefers it cold. It is also great to make ahead of time and keep it in the refrigerator for up to a week.
Hummus and salsa, stand back. Eggplant spread is the main character here! Eggplant is rich in vitamins A and C, supporting eye health and your immune system.
Do you like spicier dips and spreads? If everyone in your party likes a little kick, add a bit of hot sauce to your taste. It’s so loved, I make this spread at least once a month. It makes a healthy and great afternoon snack!
Besides that, eggplants reduce stress and improve cardiovascular health. Bell peppers contain a great source of vitamin C and onions support the immune system!
What do I need to make this kid-friendly recipe?
Naturally you’ll need to chop up some veggies! Eggplant, onion, bell pepper, and carrot make up this recipe.
Along with those, this simple recipe needs olive oil, tomato paste, water, and spices to taste.
How to make Kid-Friendly Eggplant Spread
Steps
Heat up oil in a medium pan or skillet.
On medium heat, add eggplant with a pinch of salt. Sauté for 3 minutes, stirring occasionally.
Add onion, bell pepper, and carrots. Sauté for 5-7 minutes or until vegetables are soft.
Lower temperature to medium-low. Stir in 2 tablespoons of organic tomato paste and 1 cup of water.
Salt and pepper to taste.
Turn heat to the lowest, cover the pan with lid and let it simmer for 10 minutes.
Puree in blender to desired consistency. Refrigerate for freshness.
Ingredients
- 1 Tbsp olive oil
- 1 eggplant, chopped
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 large carrot, chopped or grated
- 2 Tbsp organic tomato paste
- salt, to taste
- ground black pepper, to taste
- 1 cup water
Instructions
Heat up oil in a medium pan or skillet.
On medium heat, add eggplant with a pinch of salt. Sauté for 3 minutes, stirring occasionally.
Add onion, bell pepper, and carrots. Sauté for 5-7 minutes or until vegetables are soft.
Lower temperature to medium-low. Stir in 2 tablespoons of organic tomato paste and 1 cup of water.
Salt and pepper to taste.
Turn heat to the lowest, cover the pan with lid and let it simmer for 10 minutes.
Puree in blender to desired consistency. Refrigerate for freshness.
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