Guest guest Posted September 7, 2001 Report Share Posted September 7, 2001 * Exported from MasterCook * Eggplant Spread Recipe By : The Cooking Cardiologist, by Richard Collins, page 62 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1 pound eggplants 2 heads garlic separated into cloves and peeled 1/4 cup chopped sun-dried tomatoes 2 tablespoons lemon juice 1 1/2 teaspoons dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon crushed red pepper salt -- to taste Cut each eggplant in half lengthwise. Cut 2 deep slits down the length of each half. Insert the garlic cloves and dry tomatoes in the slits. Place the eggplants in a baking pan. Cover and bake in a 425 degree oven for 60 minutes, or until very tender. Cool to room temperature. Scoop out the eggplant flesh along with the garlic and tomatoes, placing in a food processor or blender with remaining ingredients. Process until smooth. Transfer the spread to a serving dish. Serve at room temperature with crusty French bread slices. Nutritional analysis per tablespoon: Calories 12, Fat 0, Cholesterol 0, Protein 0.5, Sodium 25. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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