The Comforting Vegan : Vegan Roasted Eggplant Spread
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| 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
Ingredients
-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
Directions
Heat the oven to 400 Degrees
Cut the eggplant, peppers, and onion into 1/2-inch cubes.
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| Stack 2 to 3 Eggplant Slices & Slice Lengthwise |
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| Stack Cut Width Wise |
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| 1/2 inch Eggplant Cubes |
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| 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.
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| Cut and Oiled Veggies on Sheet |
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| 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.
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| Roasting Veggies |
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| 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.
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| Ready to Process |
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| 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.
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| Ready to Serve Spread |
–Amy