Eggplant and Red Pepper Spread

1 large eggplant (250 g) 1 small red pepper (40 g) 1 tablespoon olive oil 1 clove garlic, peeled and chopped 1/4 cup chopped red pepper 1 tablespoon tomato sauce

1 tablespoon finely chopped jalapeno pepper (optional) 1/8 teaspoon salt

Wash eggplant and prick all over with a fork. Roast in the broiler for 30 minutes, rotating from time to time, until the skin is charred.

Roast the red pepper in the broiler. Peel the skin when the pepper is cooled.

Heat olive oil in a frying pan, and sauté the chopped onion and garlic.

Combine the onion, garlic, and roasted eggplant, red pepper, tomato sauce, jalapeno pepper, and salt in a blender.

Blend together until everything is processed into a smooth mixture. Serve with toasted low-protein bread. Yield: 15 servings

Nutrition information:

Calories: 208 per recipe; 21 per serving Protein: 2.85 g per recipe; 0.29 g per serving Sodium: 396 mg per recipe; 40 mg per serving Potassium: 74 mg per recipe; 7.4 mg per serving

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