Wednesday, July 10, 2013

Vegan Roasted Eggplant Spread

Vegan Roasted Eggplant Spread
Dips and spreads are what make any party. Honestly can you remember being at a party and not seeing chips with some type of dip, probably not right? Well to many, dips and spreads are a comfort food along with chips. Salty and savory combos prepared with a crunchy finish, I don't think you can get more comforting than that. This recipe shows you how to change up the usual day to day dip and spread and make a new savory recipe. This recipe is not only low in fat and calories, but also completely addictive. You will have a hard time not wanting to eat the whole batch at once. Perfect for parties, family gatherings, or just a quick dip to have with lunch, dinner, or snacks. Pairs nicely with your favorite chips or raw sliced veggies, you are all set for a brand new chip & dip combo. Enjoy!

Vegan Roasted Eggplant Spread


-1 large eggplants, unpeeled or peeled (optional)
-1 1/2 cups red bell pepper, seeded and roughly chopped
-1 cup green bell pepper, seeded and roughly chopped
-1 small yellow onion, peeled and light minced
-1 shallot, peeled and light minced
-3 garlic cloves, minced
-2 to 3 Tablespoons hemp oil (or favorite oil)
-1/8 teaspoon cayenne pepper (add more or less depending on how spicy)
-3/4 teaspoon cumin
-1/4 teaspoon smoked paprika
-1 teaspoons parsley, dried or fresh (minced) 
-Pinch to 1/8 teaspoon red pepper flakes
-1 teaspoons salt
-Freshly ground black pepper, to taste
-1 Tablespoon unchopped cilantro leaves

Heat the oven to 400 Degrees

Cut the eggplant, peppers, and onion into 1/2-inch cubes. 

Stack 2 to 3 Eggplant Slices & Slice Lengthwise 
Stack Cut Width Wise
1/2 inch Eggplant Cubes

Chopped Peppers
Toss them on a cookie sheet with the garlic, olive oil, remaining seasonings, salt and pepper. Spread it around the on a baking sheet evenly. 

Cut and Oiled Veggies on Sheet
Seasoned & Ready to Roast Veggies
Roast for 25 to 35 minutes, until the vegetables are lightly browned and soft, tossing to turn veggies over half way during cooking. Once cooked, remove from heat.

Roasting Veggies
Finished Veggies
Place the vegetables in a food processor fitted with a steel blade, add cilantro. Process the mixture to desire texture and taste for salt and pepper. 

Ready to Process
Pureed Mixture
Transfer to a bowl and add garnish with freshly chopped parsley. Serve with your favorite chips or cut up veggies. Enjoy hot or cold.

Ready to Serve Spread


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