Roasted Vegetable (Sweet Potato, Eggplant and Tomato) Spread or Dip
Roasting vegetables brings out their natural sweetness and enhances their flavors, making them perfect for spreads and dips.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Sweet Potato
- 300 gram Eggplant
- 200 gram Tomato
- 3 teaspoon Olive Oil
- 2 clove Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Parsley
- 1 tablespoon Lemon Juice
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and cut the sweet potato into small cubes.
- Cut the eggplant and tomato into chunks.
- In a large bowl, toss the sweet potato, eggplant, and tomato with olive oil, garlic, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly browned.
- Remove from the oven and let cool for a few minutes.
- Transfer the roasted vegetables to a food processor or blender.
- Add parsley and lemon juice to the food processor.
- Blend until smooth.
- Taste and adjust the seasoning if needed.
- Transfer the spread or dip to a serving bowl.
- Serve with bread, crackers, or vegetable sticks.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.