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Roasted Eggplant Spread

yield: 4 total time: 70 minutes
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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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