Roasted Eggplant Spread
This is great served as a dip or as a sandwich or bruschetta spread.

Servings: 16 - 1 Tablespoons Servings

• 1 medium eggplant
• 1 large sweet red bell pepper
• 1 small sweet red onion
• 1 clove garlic, finely minced
• 2 teaspoons fresh lemon juice
• 1 teaspoon extra virgin olive oil
• Pinch of fresh ground black pepper
• Minced fresh Italian parsley leaves for garnish

Preheat oven to 375 degrees F. Prick eggplant all over with the tines of a fork. Place on a rack in roasting pan and bake in preheated 375 degree oven for about 40 minutes.

Prick onion and pepper all over with the fork as well and place on rack beside the eggplant. Continue roasting for 30 more minutes until vegetables are very soft. Let cool until you can handle.

Remove stem of eggplant, cut in half. Remove as many seeds as possible, then chop. Remove from skin and chop eggplant coarsely and place in a food processor. Cut pepper in half, remove skin, seeds, stem and membranes. Chop and add to the food processor. Coarsely chop onion and add to processor. Add garlic, lemon juice, oil, black pepper and process until mixture is somewhat chunky. Cover and let stand for 30 minutes to one hour before serving. Garnish with minced parsley.

Per Serving: 16 Calories
trace Fat (18.1% calories from fat)
trace Protein
3g Carbohydrate
1g Dietary Fiber
0mg Cholesterol
1mg Sodium
Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat.

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