Like HowStuffWorks on Facebook!

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!

Yield

Makes 10 servings

Ingredients

Focaccia
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

Preparation

  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

Check out more recipes for Italian