Guest guest Posted July 1, 2008 Report Share Posted July 1, 2008 Simple Roasted Eggplant & Pesto Spread 1 large eggplant (1 1/2 pounds) 1/4 cup pesto, homemade or prepared 1 large lemon Wash and dry eggplant. Place directly on open fire on top of stove. Or place on baking sheet and broil. Cook for a few minutes, turning several times with tongs so that skin blisters and chars. This will impart a lovely, smoky flavor to eggplant. Preheat oven to 400. Place eggplant on baking sheet (if not already on one) and bake for 50 minutes, turning once halfway through. Remove from oven. Cut eggplant in half lengthwise and let cool for 10 minutes. Scoop out flesh and place in bowl of processor. Add pesto to food processor. Grate lemon to get 1/2 teaspoon zest. Add to processor. Cut lemon in half and squeeze 2 tablespoons juice. Add to processor and process until fairly smooth. Transfer to bowl. Stir in kosher salt and freshly ground black pepper. Thin with pasta water if desired. Makes 1 2/3 cups Prep time: 1 hour, plus 5 minutes to assemble Nutrition per tablespoon: 17 calories, .5g protein, 1g fat (0g saturated) 1.6g carbohydrates, 0g fiber, 18mg sodium. TIP: This recipe is easily doubled and can be made up to 1 day ahead. It is delicious cold with fresh veggies or stuffed in pita bread. ChupaNote: or use jarred prepared roasted eggplant (packed in oil and drained) as well as prepared pesto. Add 1/4 t. red pepper flakes (or more to taste). ----- Quote Link to comment Share on other sites More sharing options...
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