Recipe Roasted Red Pepper & Eggplant Spread
July 17, 2017
This savoury, smoky sweet spread is versatile and delicious. Adding almond butter to the meaty texture of the eggplant lends a boost of protein and an extra dimension of robust flavour without empty calories. Whether served on its own over your favourite sprouted bread or as a dip alongside veggies or pita chips, this standout spread is a sure party pleaser.
Ingredients
- 1 large eggplant , cut in half
- 1 jar (400g) roasted red peppers , patted dry and roughly chopped
- 2 cloves garlic , minced
- 2 Tbsp apple cider vinegar
- 3 Tbsp almond butter
- 1 Tbsp tamari
- ⅛ tsp liquid smoke
- ¼ tsp granulated onion
- to taste salt and pepper
Instructions
- Preheat oven to 400°F. Pierce eggplant skin with a fork in several places. Place flesh-side down on a rimmed baking sheet and bake until soft, 35 to 40 minutes. Cool to room temperature before transferring to the bowl of a food processor.
- Add remaining ingredients and pulse process to desired consistency, stopping to scrape down the sides as needed. Adjust seasonings to taste. Serve with your favourite sprouted bread or as a dip for chips. Refrigerate leftovers up to 3 days.
