Tags
Aubergine, Dips, Eggplant, Mediterranean, Snacks, Vegan, Vegetarian
1 Medium Eggplant, peeled and cut into 1″ cubes
2 Red Bell Peppers, seeded and cut into 1″ pieces
1 Red Onion, peeled and cut into 1″ pieces
2 Cloves Garlic, minced
1 Tbsp Fresh thyme, chopped
3 Tbsp Olive oil
Salt and freshly ground black pepper
1 Tbsp Tomato Paste
1 Tbsp Lemon Juice
1 Tbsp Red Wine Vinegar
1 Tsp Sugar
1/4 Tsp Crushed Red Pepper Flakes
1. Preheat the oven to 400 degrees.
2. In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme.
3. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, then toss to combine.
4. Spread on a baking sheet and bake until the vegetables are soft and lightly browned; about 45 minutes, stirring halfway through.
5. Let cool for a few minutes, then transfer to a food processor and add tomato paste.
6. Pulse until blended, 3 or 4 times, then transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes.
7. Season to taste with salt and pepper.
4 Tbsp Olive Oil
I’ve been throwing a couple of tablespoons of this, over all my salads and pastas recently. The yeast gives enough flavor to fool my tastebuds and the serving provides 9g of complete protein.
Mike Bennett 