Delicious Eggplant Spread
- Minutes to Prepare:
- Number of Servings: 25
Ingredients
4 cups Plain Roasted Eggplant1/2 cup regular or low-fat mayonnaise3 cloves of garlic (finely grated)1/4 cup yellow onion (grated)salt to tastepepper to taste
Plain Roasted Eggplant: Roast whole eggplant, with skin on, on outdoor grill or in the oven at 400 degrees, until the inside becomes soft and mushy. Let it cool down so that you don't get burned. Then, with a spoon, scoop out the insides of the eggplants into a strainer. Let the eggplants drain for about 2 hours.
After the eggplant has drained, put it in a food processor and puree. Then, empty the food processor into a mid-sized bowl. Grate the garlic cloves and onion over the eggplant, add the mayonnaise, and season with salt and pepper to taste.
Serve over toast/crackers/rice cakes. Makes a great dip as well as spread over whole grain bread. Add some feta cheese and tomatoes on the side, and you have a delicious meal!
Serving Size: 1 tbsp
Number of Servings: 25
Recipe submitted by SparkPeople user SVHOTMAMA.
After the eggplant has drained, put it in a food processor and puree. Then, empty the food processor into a mid-sized bowl. Grate the garlic cloves and onion over the eggplant, add the mayonnaise, and season with salt and pepper to taste.
Serve over toast/crackers/rice cakes. Makes a great dip as well as spread over whole grain bread. Add some feta cheese and tomatoes on the side, and you have a delicious meal!
Serving Size: 1 tbsp
Number of Servings: 25
Recipe submitted by SparkPeople user SVHOTMAMA.
Nutritional Info Amount Per Serving
- Calories: 35.5
- Total Fat: 3.2 g
- Cholesterol: 1.2 mg
- Sodium: 22.7 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
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