A healthy low-calorie dish, roasted eggplant spread is an easy make-ahead appetizer that is high in fiber and antioxidants. Serve it with fresh vegetables like carrots, celery, and red and yellow bell peppers to create a colorful platter. Feel free to add pita chips or toasted crostini for your sensible carb-loving friends.
It wasn’t until I was entertaining the Riverside Resistance Revival Chorus that I realized how diet-friendly an appetizer this dip is. Many members of the chorus had dietary limitations ranging from nut-free, gluten-free, vegetarian, vegan, and anti-inflammatory. Some were avoiding allergies and some were making no-dairy and meat life choices. But when you care deeply about the people coming to dinner, you really want to make sure you’re able to throw something better than a green salad on a plate and call it a meal.
This dip is something everyone can enjoy and is a really good source of protein. The recipe pairs well with Mediterranean dishes such as lemon thyme chicken and Hummus.
Recipe from Ina Garten -Serves – 6 to 8
Ingredients
2 Red bell peppers, seeded
1 Medium eggplant, peeled
1 Red onion, peeled
2 Garlic cloves, minced
3 T Olive oil
1 ½ t Kosher salt
½ t Freshly ground black pepper
1 T Tomato pasteDirections
- Preheat the oven to 400 degrees
- Cut the eggplant, bell pepper, and onion into 1-inch cubes.
- Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
- Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
- It is at this point I place it into a small bowl in the center of a platter filled with veggies, pita bread or crostini. Then serve!
Mangia by Pia 