Eggplant Spread Recipe
1 eggplant (1 pound)
1 medium tomato
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 tablespoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
Preheat oven to 400 degrees. Poke holes in eggplant with fork. Cut tomato in half lengthwise. Place eggplant on a cookie sheet and bake for 10 minutes. Place tomato on cookie sheet with eggplant and cook both vegetables for 40 minutes. Cool vegetables and peel. Cut eggplant into large slices and place in blender or food processor with tomato. Add lemon juice, basil, thyme, garlic and salt and blend until smooth. Add oil and continue to blend. Refrigerate for at least 3 hours. Serve with Melba toast, crackers or other bread.
Makes 10 servings
Serving Size: 2 ounces
Nutrients per serving:
Calories: 127
Total fat: 3 grams
Saturated fat: less than 1 gram
Cholesterol: 0 mg
Sodium: 267 mg
Carbohydrate: 22 grams
Protein: 4 grams
Dietary fiber: 3 grams
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