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Roasted Red Pepper & Eggplant Spread
WHOLE MADE LIVING14Ingredients
75Minutes
230Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 eggplants (about 1 lb each)
- 3 large garlic cloves (minced)
- 3/4 cup onion (finely chopped)
- 3 Tbsp. tomato paste (concentrated, if not using concentrated can sub for 1/3 cup regular tomato paste)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. balsamic vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. cayenne pepper (adjust to your liking)
- 1 cup roasted red peppers (jarred, chopped)
- 1 Tbsp. capers (drained, finely chopped)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. Italian flat leaf parsley (fresh)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1260mg53% |
| Potassium1200mg34% |
| Protein6g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber13g52% |
| Sugars13g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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