Eggplant Spread

This spread is perfect for a large dinner party since it yields so much!

Looking for more appetizer recipes? Check out these 15 low carb appetizer ideas for your next party or get together

Ingredients for eggplant spread

  • 2 eggplants
  • 2 green bell peppers
  • Salt and pepper to taste
  • 1/2 can tomato paste
  • 1/2 red onion, finely chopped
  • 1 tsp olive oil

Makes 10

Directions for eggplant spread

  1. Preheat oven to 375F
  2. Place eggplant and green bell pepper on tinfoil on a baking sheet, then poke holes so they will not rupture
  3. Bake eggplant and green bell pepper in the oven for 1.5 hours
  4. On a cutting board, finely chop onion, then sauté in a large frying pan in olive oil
  5. Peel eggplant and green pepper after they have cooled
  6. Next, chop eggplant and green pepper then place in a frying pan with the red onion
  7. Using a potato masher, mash eggplant and green pepper, then add tomato paste, salt and pepper
  8. Mix all ingredients together well then cool in the fridge before serving

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Nutrition facts

Per Serving

  • calories: 45
  • carbohydrates: 10g
  • cholesterol: 0mg
  • dietary fiber: 4g
  • fat: 1g
  • potassium: 378mg
  • protein: 2g
  • sodium: 7mg
  • sugar: 5g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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