Solar Roasted Eggplant Spread

Eggplant is one of those vegetables that somehow manage to hide in my refrigerator until it’s time to use it or lose it. This versatile recipe is perfect for rescuing the ones I catch in time. It can be used as a spread on crackers, a dip for pita chips, or as a layer in lasagna. It will keep in the refrigerator for a couple of days

Solar Roasted Eggplant Spread

Enjoy as a spread on crackers, a dip for pita chips, or as a layer in lasagna.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Appetizer, Snack

Cuisine Gluten Free, Vegetarian

Servings 6 People

Calories 46 kcal

Equipment

• 1 All American Sun Oven
• 1 Food processor

Ingredients

  

1x2x3x

• 1 eggplant (medium)
• 1 red onion
• 2 red bell peppers
• 2 sun dried tomatoes
• 2 garlic cloves (minced)
• 3 tablespoon olive oil (extra virgin)
• 1 teaspoon kosher salt (to taste)
• ½ teaspoon black pepper (freshly ground)

Instructions

 

• Set Sun Oven out to preheat
• Cut the eggplant, bell peppers, and onion into 1-inch cubes
• Toss them with the oil, salt, and pepper in a large bowl. Spread on a large rimmed baking pan.
• Cook uncovered in the Sun Oven until the vegetables are soft. About 1-1.5 hours.
• While the vegetables are cooking soak the sun dried tomatoes in hot water for 10 minutes. Drain and squeeze out excess water.
• Remove vegetables from Sun Oven and cool slightly. Put the vegetables and sun dried tomatoes in a food processor and pulse until blended.
• Adjust for salt and pepper.

Notes

This versatile recipe can be used as a spread on crackers, a dip for pita chips, or as a layer in lasagna. It will keep in the refrigerator for a couple of days

Nutrition

Calories: 46kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 649mgPotassium: 314mgFiber: 4gSugar: 5gVitamin A: 1282IUVitamin C: 54mgCalcium: 19mgIron: 0.5mg

Keyword eggplant, vegetarian

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