Roasted Eggplant Spread with Focaccia
This no cholesterol appetizer is perfect for any Italian meal!
Makes 10 servings
|1||eggplant (1 pound)|
|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||tablespoon extra virgin olive oil|
- Prepare Focaccia.
- 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.
- 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.
- To serve, spread 1 tablespoon on each focaccia wedge.
|Serving Size:||3 tablespoons spread with 3 focaccia wedges|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||21 %|
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