Spicy Garlic Eggplant Spread Recipe
This spicy garlic eggplant spread combines roasted eggplant, carrots, bell peppers, tomato sauce, and a generous amount of garlic for an addictive, zesty appetizer. Serve it as a cold dip with pita, or spread it over bread, crackers, or bruschetta. With its bright flavors and hint of spice, this versatile spread also works as a side, salad, or sauce topper.
Servings: 6
Calories: 103kcal
Equipment
- Spoon
- Non-stick Frying pan
Ingredients
- 1 large eggplant
- 1 bell pepper
- 2 carrots
- 2 onions
- 8 oz tomato sauce
- 8 cloves garlic minced
- 1 tsp salt to taste
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1 tbsp extra-virgin olive oil
Instructions
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with foil. Place the whole eggplant on the sheet and pierce it with a fork to allow steam to escape.
- Bake the eggplant for 30 minutes, or until tender.
- While the eggplant roasts, peel and chop the onions. Peel the carrots and shred them using a food processor, and core and slice the bell pepper.
- Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Add the chopped onions, shredded carrots, and sliced bell pepper. Cook, stirring occasionally, for 10 minutes until softened.
- Meanwhile, peel and mince the garlic cloves.
- When the eggplant finishes roasting, remove it from the oven. Carefully cut it in half and allow it to cool for about 5 minutes.
- Scoop out the flesh from the eggplant and discard the peel. Chop the eggplant flesh into smaller pieces.
- Add the eggplant, minced garlic, tomato sauce, olive oil, salt, and pepper to the pan with the sautéed vegetables. Stir everything together and cook on medium heat for an additional 5 minutes, allowing the flavors to meld.
- Adjust seasoning to taste if necessary, adding more salt if desired.
- Remove the mixture from heat and let it cool before transferring to a container. Chill in the refrigerator overnight for best flavor. Serve cold.
Notes
- Enjoy as a dip, spread, or sauce. This spread improves in flavor as it sits, so overnight refrigeration is highly recommended.
Nutrition
Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 585mg | Potassium: 465mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4201IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 1mg