This simple Eggplant Spread recipe tastes amazing with that entire wonderful veggie flavor. Made with wholesome ingredients is not only good but good for you, this low-fat, full of fiber, gluten-free, and vegan spread is going to become your best healthy snack or even a side dish.
- 2 lb. 900 g. eggplants, chopped
- 2 large 320 g. bell peppers, chopped
- 2 medium 115 g. carrots, grated
- 1 large 200 g. onion, chopped
- 2 medium 300 g. tomatoes, chopped
- 3-4 cloves 10 g. garlic, minced
- 5 tbsp. 25 g. olive oil
- 1 tsp. salt
- ½ tsp. black pepper
Heat 2 tbsp olive oil in a medium skillet over medium-high heat. Add the chopped onion, bell pepper, and grated carrot. Saute, stirring often, about 10 minutes or until soft. Remove from the heat and set aside.
In another large skillet, heat 3 tbsp. olive oil over medium-high heat. Add the chopped eggplants and sauté for about 10-15 minutes stirring often until eggplants are browned and soft.
Add the onion, bell pepper and carrot mix, chopped tomatoes, minced garlic to the eggplants. Season with salt and black pepper. Stir and sauté on low heat for 15-25 minutes stirring often until no liquid left.
Optional: Place the vegetables into a blender or food processor and pulse until the desired consistency is reached.
Serve warm or cold with your favorite crackers or toasted bread and enjoy!
How Many Calories in Eggplant Spread
|Calories (per 100 g): 66 cal
||Calories (per 1 serve ): 122 cal
|Fat: 2.5 g
||Fat: 4.6 g
|Carbohydrates: 10.2 g
||Carbohydrates: 18.8 g
|Protein: 1.6 g
||Protein: 2.9 g