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 Silver Hills Bakery sprouted bread or as a dip alongside veggies or pita chips, this standout spread is a sure party pleaser.
Course Spread
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Spreads
Author Silver Hills Bakery
Ingredients
1large eggplant, cut in half
1jar (400g) roasted red peppers, patted dry and roughly chopped
2clovesgarlic , minced
2Tbspapple cider vinegar
3Tbspalmond butter
1Tbsptamari
⅛tspliquid smoke
¼tspgranulated onion
to tastesalt 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.