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Before you jump to Roasted Eggplant Spread recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
Ingesting healthy foods can make all the difference in how we feel. Increasing our consumption of well balanced meals while decreasing the intake of unhealthy ones plays a role in a more wholesome feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). Sometimes it’s hard to find wholesome foods for something to eat between meals. Finding snack foods that will help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack food.
Whole grain meals are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Eating on the run can be more healthy with whole grain chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain alternatives.
You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to roasted eggplant spread recipe. To cook roasted eggplant spread you need 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Roasted Eggplant Spread:
- Take large eggplant
- Provide canned diced tomatoes, drained
- Get onion salt
- Use dried parsley
- Take red wine vinegar
- Provide olive oil
- Prepare garlic, minced
- Provide salt
- Prepare dried oregano
- Take pita chips
Steps to make Roasted Eggplant Spread:
- Preheat oven to 375 degrees.
- Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour.
- Remove from oven. Let stand until cool enough to handle, about 10 minutes.
- Cut eggplant lengthwise in half. Remove pulp. Place pulp in medium bowl; mash with potato masher until smooth.
- Add tomatoes, onion salt, parsley, vinegar, oil, garlic, salt, & oregano. Blend well. Cover mixture. Refrigerate for at least 2 hrs. Can also make this the night before.
- Serve with pita chips.
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