Eggplant Spread

eggplant

 

Ingredients

    • 1 eggplant
    • 1 red pepper
    • 1 large onion
    • 3 medium carrots
    • 2 Tbsp tomato paste
    • Salt to taste
    • 1 cup water
    • 3 Tbsp extra virgin olive oil

 

eggplant spread

Directions: 

  • Chop the eggplant into cubes.
  • Add 1/4 teaspoon of salt.
  • Chop 1 large onion, and 1 red pepper. Grate 3 carrots.
  • 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.)

eggplant salad

  • Turn heat to lowest, cover pan and sauté for 10 minutes.
  • Take sautéd vegetables through a food processor or grinder.
  • Your spread is done, enjoy! This spread will last up to a week in the refrigerator.

eggplant

Equipment I Used

Eggplant Spread

Eggplant Spread

Course Appetizer, Side Dish
Servings 5
Calories 137 kcal

Ingredients
  

  • 1 eggplant cubed
  • 1 red bell pepper chopped
  • 1 large large onion chopped
  • 3 medium carrots grated
  • 2 Tbsp tomato paste
  • salt to taste
  • 1 cup water
  • 3 Tbsp extra virgin olive oil

Instructions
 

  • Chop the eggplant into cubes.
  • Add 1/4 teaspoon of salt.
  • Chop 1 large onion, and 1 red pepper. Grate 3 carrots.
  • In a pan heat up 3 Tablespoons of extra virgin olive oil.
  • Add in chopped eggplant. Stir until eggplant starts turning golden brown.
    eggplant spread
  • Take out eggplant, add in the chopped onion, red pepper, and grated carrots.
    eggplant spread
  • 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.
    Eggplant Spread
  • Stir and sauté for 2 minutes.
  • Add salt to taste (I add about 1/2 a teaspoon.)
    Eggplant Spread
  • Turn heat to lowest, cover pan and sauté for 10 minutes.
  • Take sautéd vegetables through a food processor or grinder.
  • Your spread is done, enjoy!
    Eggplant Spread

Notes

This spread will last up to a week in the refrigerator.

Nutrition

Nutrition Facts
Eggplant Spread
Amount Per Serving
Calories 137 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 82mg4%
Potassium 486mg14%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 8g9%
Protein 2g4%
Vitamin A 6978IU140%
Vitamin C 38mg46%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword appetizer, bell pepper, carrot, eggplant, healthy, low calorie, olive oil, onion, red pepper, side dish, spread, tomato paste, vegan, vegetable, Vegetarian
Tried this recipe?Let us know in the comments how it was!
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