Eggplant and Pepper Vegetables Spread | Whole Plant Foods
Delicious roasted peppers, eggplant, and carrot are mixed with tomatoes and garlic to create this light and colorful spread. This flavorful vegetable spread is prepared with only whole food ingredients. It is oil-free to keep you healthy and trim.
Ingredients
- 3 large red peppers
- 1 eggplant
- 1 carrot
- 3 cloves garlic
- ½ (200 g) canned tomatoes, 14-ounce can
- 2 tbsp ground sesame seeds
- salt to taste
- several twists freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Put the eggplant and peppers on a baking sheet and bake for 40 mins.
- To peel them easily, place the roasted vegetables in a pot and cover with the lid for 15 min.
- Put the carrot in a saucepan with boiling water for 15 mins or until softened.
- Drain the tomatoes from the excess tomato juice.
- In a food processor combine the peeled roasted vegetables together with the remaining ingredients until finely chopped.
- Sprinkle with chopped parsley.
- Serve with our super nutritious and healthy Einkorn Bread. Enjoy!
Notes
- I usually bake the vegetables earlier in the day. After that, thIS spread is ready for several mins in the food processor.
- When I bake the veggies, I pour a small amount of water at the bottom of the baking sheet just to cover it. This prevents sticking.
Nutrition
Serving: 1gCalories: 219kcalCarbohydrates: 44gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 313mgFiber: 12gSugar: 19g
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