Roasted Eggplant Spread

Roasted Eggplant Spread

Roasted Eggplant Spread


Makes 4 servings


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)


  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
Calories 134
Calories from Fat 20 %
Total Fat 3 g
Saturated Fat <1 g
Carbohydrate 23 g
Fiber 3 g
Protein 4 g
Sodium 347 mg

Dietary Exchange

Starch 1
Vegetable 1-1/2
Fat 1/2

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