Roasted Eggplant Spread
Roasted Eggplant Spread is an out-of-the-ordinary spread that hits the spot.. This protocol-friendly, low-carb, recipe is a great way spice up your snacking.
Allowed for all Ideal Protein phases. Give it a try.
Serving size
Ingredients
- 1 medium eggplant – peeled
- 2 red bell peppers – seeded
- 1 red leek – chopped
- 2 garlic cloves – minced
- 3 tbsp. olive oil
- 1½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 tbsp. tomato paste
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Cut the eggplant and bell pepper into 1-inch cubes. Chop the leeks. Place them in a large bowl with the garlic, olive oil, salt, and pepper.
Step 3
Spread them on a baking sheet and roast for 45 minutes or until the vegetables are lightly browned and soft. Toss once during cooking.
Step 4
Let cool off slightly.
Step 5
Place the vegetables in a food processor fitted with a steel blade and add the tomato paste. Pulse for 3 or 4 times.
Step 6
Taste for salt and pepper. Enjoy!
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