Eggplant and Pepper Vegetables Spread | Whole Plant Foods
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Print Recipe Servings 2
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Ingredients
- 3 large red peppers
- 1 eggplant
- 1 carrot
- 3 cloves garlic
- ½ (200 g) canned tomatoes 14-ounce can
- 2 tbsp ground sesame seeds
- salt to taste
- several twists freshly ground black pepper
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Instructions
- Preheat the oven to 400°F (200°C).
- Put the eggplant and peppers on a baking sheet and bake for 40 mins.
- To peel them easily, place the roasted vegetables in a pot and cover with the lid for 15 min.
- Put the carrot in a saucepan with boiling water for 15 mins or until softened.
- Drain the tomatoes from the excess tomato juice.
- In a food processor combine the peeled roasted vegetables together with the remaining ingredients until finely chopped.
- Sprinkle with chopped parsley.
- Serve with our super nutritious and healthy Einkorn Bread. Enjoy!
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Notes
- I usually bake the vegetables earlier in the day. After that, thIS spread is ready for several mins in the food processor.
- When I bake the veggies, I pour a small amount of water at the bottom of the baking sheet just to cover it. This prevents sticking.
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