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Roasted Eggplant Spread

yield: 4 total time: 70 minutes

Ingredients

1 eggplant medium
2 red bell pepper
1 purple onion medium
4 cloves garlic
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper freshly
1 tablespoon tomato paste or pureed oven-roasted tomatoes

Nutrition

Calories : 160 calories
Carbohydrate : 16 grams
Fat : 10 grams
Fiber : 6 grams
Protein : 3 grams
SaturatedFat : 1.5 grams
Sodium : 940 milligrams
Sugar : 7 grams

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