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Roasted Eggplant Spread with Focaccia

Roasted Eggplant Spread with Focaccia

Roasted Eggplant Spread with Focaccia

This no cholesterol appetizer is perfect for any Italian meal!


Makes 10 servings


1 eggplant (1 pound)
1 medium tomato
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon extra virgin olive oil


  1. Prepare Focaccia.
  2. Preheat oven to 400°F. Poke holes in several places in eggplant with fork. Place eggplant on oven rack; bake 10 minutes. Cut stem end from tomato; place in small baking pan. Place tomato in oven with eggplant. Bake vegetables 40 minutes.
  3. Cool vegetables slightly; peel. Cut eggplant into large slices. Place tomato and eggplant in food processor or blender. Add lemon juice, basil, thyme, garlic and salt; process until well blended. Slowly drizzle oil through feed tube and process until mixture is well blended. Refrigerate 3 hours or overnight.
  4. To serve, spread 1 tablespoon on each focaccia wedge.

Nutritional Information

Serving Size: 3 tablespoons spread with 3 focaccia wedges
Fiber 3 g
Carbohydrate 22 g
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 21 %
Calories 127
Protein 4 g
Sodium 267 mg

Dietary Exchange

Fat 1/2
Starch 1-1/2

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