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Roasted Eggplant and Pepper Spread

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Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 eggplant
  • 1 red bell pepper
  • 3 large tomatoes
  • 1 sweet onion
  • 4-5 cloves of garlic
  • 4 bunches of basil
  • 2 tbsp olive oil
  • 2 tbsp plant based butter
  • 1 tsp sugar
  • 1/2 cayenne pepper (optional)
  • juice of 1/2 lemon
  • salt and pepper (to taste)

Instructions
 

  • Preheat oven to 350°F
  • Slice the eggplant, pepper, and tomatoes and remove skin from garlic
  • Place on a baking sheet and drizzle on olive oil. Bake for 40-45 minutes
  • Remove vegetables from oven and let cool
  • While vegetables are cooling, carmelize onions in a skillet with plant based butter and 1/2 tsp salt. Let cool.
  • Add all ingredients to a food precessor and blend until smooth. Add in lemon juice and sugar. Salt and pepper to taste.
  • This spread is best if consumed the next day. It has more falvor and picks up more of the smoky taste from the eggplant. Serve hot.