Roasted Eggplant Spread
Browse the article Roasted Eggplant Spread
Roasted Eggplant Spread
Yield: Makes 4 servings
Ingredients:
1
large eggplant
1
can (about 14 ounces) diced tomatoes, drained
1/2
cup finely chopped green onions
1/2
cup chopped fresh parsley
2
tablespoons red wine vinegar
1
tablespoon olive oil
3
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
2
(8-inch) pita bread rounds
Fresh lemon and lime slices (optional)
Preparation:
1.
Preheat oven to 375°F.
2.
Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.
3.
Cut eggplant in half lengthwise; remove pulp. Discard stem and skin. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.
4.
Preheat broiler. Split pita bread rounds horizontally in half to form 4 rounds. Stack pita rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 4 inches from heat 3 minutes or until crisp.
5.
Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices.
Nutritional Information:
| Serving Size: about 3/4 cup spread with 6 pita wedges | |
| Sodium | 347 mg |
| Protein | 4 g |
| Fiber | 3 g |
| Carbohydrate | 23 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 20 % |
| Calories | 134 |
Dietary Exchange:
| Starch | 1 |
| Vegetable | 1-1/2 |
| Fat | 1/2 |
This recipe appears in:
Dips & Spreads