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
½ tomato, peeled and chopped
¼ tsp. salt
1 clove garlic, minced
¼ tsp. dried oregano
1 tsp. olive oil
1 tbs. chopped parsley
1 tsp. white wine vinegar
½ tsp. lemon juice
* Directions:
Roast eggplant in oven at 375°F 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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