Peppery Eggplant Spread
Clean eating, low carb, vegan, vegetarian, Paleo, Primal, gluten free, grain free, dairy free
I recommend serving with zucchini or cucumber slices.
Ingredients:
2 fresh red bell peppers, without seeds
1 medium eggplant
1 red onion
2 cloves garlic, minced
3 T extra virgin olive oil
1 T tomato paste
salt and pepper to taste
Directions:
Cut peppers, eggplant and onion into 1 inch cubes. Toss in a bowl with garlic, olive oil, salt and pepper. Spread them on a baking sheet and roast at 400 degrees for 45 minutes, or until the veggies are light brown and soft. Toss once during cooking.
Let them cool slightly, then add them into a food processor with the tomato paste and blend until smooth.
Add more salt and pepper if necessary.
Nutrition:
*Makes 6 servings*
Calories – 106
Carbs – 11g
Fat – 7g
Protein – 1g
Do you like this clean eating recipe and want more like it?
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Your Coach,
Kyra