Roasted Eggplant Spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 eggplant (about 1-1/4 pounds)1 clove garlic/ 1 tsp minced garlicJuice of 1 lemon
Preheat oven to 400 degrees.
Pierce the skin of the eggplant in several places. Over a cookie sheet with aluminum foil. Put the eggplant on the cookie sheet and bake for 45 min to 1 hour until it is soft. Cool.
Remove the flesh of the eggplant and place in a food processor or blender along with the lemon juice and garlic. Process until smooth.
Makes 4 1/4 cup servings.
Serve with raw vegetables or pita chips.
Number of Servings: 4
Recipe submitted by SparkPeople user ALIRA54.
Pierce the skin of the eggplant in several places. Over a cookie sheet with aluminum foil. Put the eggplant on the cookie sheet and bake for 45 min to 1 hour until it is soft. Cool.
Remove the flesh of the eggplant and place in a food processor or blender along with the lemon juice and garlic. Process until smooth.
Makes 4 1/4 cup servings.
Serve with raw vegetables or pita chips.
Number of Servings: 4
Recipe submitted by SparkPeople user ALIRA54.
Nutritional Info Amount Per Serving
- Calories: 33.8
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.9 g
- Protein: 1.3 g
Member Reviews
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DANEDA
I'm so glad I found this! A friend made me some eggplant dip a couple of years ago, and it was great, but I remembered only 2 or 3 ingredients. Last night I bought some at the store, and it had mayo and sour cream in it...disappointed. Can't wait to make this, and maybe put a little tahini in it. - 7/2/09
Reply from ALIRA54 (7/5/09)
Tahini would be a nice addition, though you might want to reduce the lemon so that the flavors don't conflict.