Garlic Eggplant Spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
I peeled and chopped eggplant about 4 cups or more2 tsp minced garlic4 level tbsp low cal Mayo2 tbsp Canola oil4tbsp apple cider vinegar or any white vinegarabout 1/2 tsp salt to tastepepper1 tsp Splenda or any favorite no sugar sweetener (also to taste)
Peel and chop raw eggplant into small cubes, put in microwave safe bowl, cover and cook on high about 10 minutes, let sit in heat. It will reduce to about half the size.
Drain excess water if there is too much
Eggplant should be very tender and soft or cook another 2 or 3 minutes.
As soon as it is tender add raw minced garlic to the hot eggplant , also add salt and sweetener ...let it cool down then use HANDHELD BLENDER to puree.
Add remaining ingredients, and sweeten or add salt to taste.
Refrigerate, eat when COLD, doesn't taste as good hot.
Number of Servings: 12
Recipe submitted by SparkPeople user BELLYBOOBOO.
Drain excess water if there is too much
Eggplant should be very tender and soft or cook another 2 or 3 minutes.
As soon as it is tender add raw minced garlic to the hot eggplant , also add salt and sweetener ...let it cool down then use HANDHELD BLENDER to puree.
Add remaining ingredients, and sweeten or add salt to taste.
Refrigerate, eat when COLD, doesn't taste as good hot.
Number of Servings: 12
Recipe submitted by SparkPeople user BELLYBOOBOO.
Nutritional Info Amount Per Serving
- Calories: 56.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 252.0 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.2 g
- Protein: 0.4 g
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