Veggie spread

Versatile dish which can be used as a spread for toasts and crackers, as a dip, or side for meat and fish dishes. Can be preserved for up to 12 weeks, if stored properly.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees Celsius, and bake your eggplants uncovered for 30-40 minutes or until cooked through.

Step 2

Roughly chop the other vegetables, saute them a little adding half a spoon of vegetable oil. Cover and stew until soft. You may need to add some water depending on the cookware you are using.

Step 3

Roughly chop the cooked eggplants, combine with the rest of the vegetables in the blender, add garlic, tomato paste, salt, sugar, pepper and remaining half spoon of oil. Blend until desired consistency.

Step 4

Serve immediately, chill to use as a spread or dip, or store in sterilized mason jars for up to 12 weeks.