Solar Roasted Eggplant Spread
This versatile recipe is perfect for rescuing eggplant that is near the end. It can be used as a spread on crackers, a dip for pita chips, or as a layer in lasagna.
Servings: 4
Calories: 145kcal
Equipment
- 1 Solar Oven
- 1 Food processor
Ingredients
- 1 Eggplant medium
- 1 Red bell peppers seeded
- 1 Red onion
- 2 Sun dried tomatoes
- 2 Garlic cloves minced
- 3 tablespoon Olive oil extra virgin
- 1 teaspoon Kosher salt to taste
- ½ teaspoon Pepper
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 them on a large, rimmed baking pan.
- Cook, uncovered, in the Sun Oven until the vegetables are soft, about 1 ½ 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 the Sun Oven and cool slightly. Put the vegetables and the sun dried tomatoes in a food processor and pulse until blended. Adjust for salt and pepper
Nutrition
Calories: 145kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 878mg | Potassium: 406mg | Fiber: 5g | Sugar: 7g | Vitamin A: 967IU | Vitamin C: 43mg | Calcium: 23mg | Iron: 1mg
