Roasted Eggplant & Cherry Tomato Spread

Roasted Eggplant & Cherry Tomato Spread

If you know me, you know I’m a lover of all things I could spread onto toast, rice cakes, crisp breads or use as a dip for veggies, crackers or topping for bowls! This recipe is no exception!

This dip is delicious, full of fibre & flavour, simple & easy to make, grain, dairy, gluten & sugar-free, just the right amount of naturally sweet & savoury & a really great homemade option that’s nutritious & so much healthier than store-bought!

YOU NEED:

  • 1 large eggplant, diced
  • 50 cherry tomatoes, halved
  • 4 cloves minced garlic
  • 1 large red onion
  • Juice from 1 large lemon
  • Black pepper to taste
  • 3 tbsp. raw organic apple cider vinegar
  • 1/2-1 tsp. smoked paprika

TO MAKE:

  • Preheat oven to 400F & line a baking sheet with parchment paper. Place all the veggies on the sheet & season with black pepper. Roast for 40 minutes.

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  • Once roasted, let cool a bit & then add them to your blender or food processor with the apple cider & paprika. Pulse until a uniform dip is made!

 

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  • Enjoy!

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