Puree of Roasted Eggplant

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Puree of Roasted Eggplant

 

olive oil for brushing

1 large Italian eggplant, about 1 1/2 pounds, halved

1 red onion, finely diced

3 cloves garlic

2 fresh hot red or green chiles, chopped

1/2 teaspoon salt

1 cup minced fresh cilantro leaves

2 tablespoons fresh-squeezed lemon juice

 

Preheat the broiler. Brush a bit of olive oil on the open cut surfaces of

eggplant. Broil the eggplant halves for 20 minutes, until soft. When they are

cool enough to handle, remove the skin and place the pulp in a large bowl. Mash

the pulp. Add the onion and stir to combine.

Crush the garlic and red chiles in a mortar with a pestle until a paste is

formed. Add the salt, crushed garlic and chiles, and cilantro (reserving a small

amount to garnish the dish) to the eggplant. Blend well. Squeeze the lemon juice

into the mixture and garnish with the remaining cilantro.

Makes 5 servings.

Calories 45, Fat 2 g, Carbs 7 g, Sodium 149 mg, Fiber 3 g.