Eggplant and Pepper Vegetables Spread | Whole Plant Foods

Nutritious Summer Spread with fresh seasonal produce!

Super healthy, without added oils and sugars.

It is usually fast to prepare if you bake the vegetables earlier.  Then you will have your spread in several minutes.

Red peppers have a high vitamin C content, as well as tomatoes.

Eggplant and carrot are also rich in a variety of micronutrients and antioxidants that make you healthy and strong.

Combines very well with our truly delicious Einkorn bread.

It can be served as a lunch idea or even you can make a great breakfast sandwich!

Superb for Optimal Health and Weight Loss

This is another whole plant food dish.

No super caloric oils that promote weight gain and damage your blood and vessels in the process.

Fresh peppers, eggplant, and carrot are a great source of vitamins, minerals, and micronutrients to keep your body in balance.

Garlic is practically a superfood, housing potent antioxidants, organosulful compounds and flovonoids to fight oxidative stress, inflammation and boosts your immune system. Cleans your tissues and promotes fat-loss.

Sesame seeds are a great source of healthy fats as well as zinc, selenium, iron, copper, vitamin B6, and vitamin E.

All in all, a calorie-light and nutrient-dense super tasty and quick spread!

Prep time: 5 mins

Cook time: 40 mins

Ingredients

  • 3 large red peppers
  • 1 eggplant
  • 1 carrot
  • 3 cloves garlic
  • ½ (14-ounce) can, (200 gr) canned tomatoes
  • 2 tbsp ground sesame seeds
  • salt to taste
  • several twists freshly ground black pepper

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Put the eggplant and peppers on a baking sheet and bake for 40 mins.
  3. To peel them easily, place the roasted vegetables in a pot and cover with the lid for 15 min.
  4. Put the carrot in a saucepan with boiling water for 15 mins or until softened.
  5. Drain the tomatoes from the excess tomato juice.
  6. In a food processor combine the peeled roasted vegetables together with the remaining ingredients until finely chopped.
  7. Sprinkle with chopped parsley.
  8. Serve with our super nutritious and healthy Einkorn Bread. Enjoy!

Notes

  • We usually bake the vegetables earlier in the day. After that, we only prepare the spread for several minutes in the food processor.
  • We pour a small amount of water at the bottom of the baking sheet just to cover it when we bake the vegetables.
Yield: 2 Servings

Eggplant and Pepper Vegetables Spread | Whole Plant Foods

Eggplant and Pepper Vegetables Spread | Whole Plant Foods
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 3 large red peppers
  • 1 eggplant
  • 1 carrot
  • 3 cloves garlic
  • 200 gr canned tomatoes ( ½ (14-ounce) can)
  • 2 tbsp ground sesame seeds
  • salt to taste
  • several twists freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Put the eggplant and peppers on a baking sheet and bake for 40 mins.
  3. To peel them easily, place the roasted vegetables in a pot and cover with the lid for 15 min.
  4. Put the carrot in a saucepan with boiling water for 15 mins or until softened.
  5. Drain the tomatoes from the excess tomato juice.
  6. In a food processor combine the peeled roasted vegetables together with the remaining ingredients until finely chopped.
  7. Sprinkle with chopped parsley.
  8. Serve with our super nutritious and healthy Einkorn Bread. Enjoy!

Notes

  • We usually bake the vegetables earlier in the day. After that, we
    only prepare the spread for several minutes in the food processor.
  • We pour a small amount of water at the bottom of the baking sheet just to cover it when we bake the vegetables.

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