Appetizers
Roasted pepper and eggplant spread
Roasted eggplant and red peppers cooked down slow with onion, tomato, and garlic until spreadable. A pantry staple, served cold with bread.
Half-pound cup, serves three to four with bread.
Quantity
1
- Ingredients
- Eggplant, Red bell pepper, Onion, Tomatoes, Garlic, Sunflower oil, Bay leaf, Salt, Black pepper.
- Contains
- None of the nine major allergens
Prepared in a kitchen that handles wheat, milk, eggs, soy, sesame, fish, shellfish, tree nuts, and peanuts. We cannot guarantee any item is free of an allergen.