Photo credit: The Whole Tara
I’ve been sitting on this recipe for a few weeks for no other reason than it kept getting buried in my Evernote to do list. I concocted this Roasted Eggplant Pepper Spread just as autumn started as I was trying to use up a eggplant that was becoming overripe on my counter. A quick roast with olive oil, garlic, and red pepper flakes and into my food processor I created a wonderful vegan spread (or dip) that can be eaten with crackers, bread, celery, carrot sticks on as a spread for your favorite vegan sandwich.
Roasted Eggplant Pepper Spread
1 large eggplant, peeled, diced, and roasted.
2 tablespoons minced garlic
3 tablespoons grapeseed oil (or other)
1/3 cup plus 1 tablespoon unsweetened applesauce
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon
1/2 teaspoon cinnamon
3 teaspoons sugar
1/8 teaspoon lemon juice
7 tablespoons parm cheese
1 teaspoon flaxseed
4 teaspoons agave
- Toss diced eggplant with grapeseed oil and mincued garlic. Spread in one even layer on cookie sheet and roast in 450 degree oven for 15-20 min or until tender. Allow to cool.
- Add cooled eggplant and remaining ingredients to food process and pulse to desired consistency. Transfer to serving bowl.
- Makes about 2 cups of dip.