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Roasted Eggplant Spread




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Roasted Eggplant Spread

Servings:4 to 6

Calories: 260

Fat: 28%

Cholesterol: 1 mg

Sodium: 354 mg

* Ingredients:

2 medium eggplant, whole

tomato, peeled and chopped

tsp. salt

1 clove garlic, minced

tsp. dried oregano

1 tsp. olive oil

1 tbs. chopped parsley

1 tsp. white wine vinegar

tsp. lemon juice

* Directions:

Roast eggplant in oven at 375F until it is soft to the touch,
approximately 30 minutes. Remove and allow to cool. Remove the peel
and seeds from the eggplant. Mash eggplant using a fork. Add the
remaining ingredients, stirring until incorporated. Serve slightly
chilled.

NOTE: May be spread on water crackers or whole-wheat pita bread.

 

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