Italian Eggplant Spread

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* Exported from MasterCook *

 

Italian Eggplant Spread

 

Recipe By : Fat-Free Holiday Recipes, by Sandra Woodruff, page 46

Serving Size : 24 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants

(about 1 pound each)

2 heads garlic

separated into cloves and peeled

1/4 cup chopped sun-dried tomatoes

(not packed in oil)

2 tablespoons lemon juice

2 teaspoons olive oil -- (optional)

1 1/2 teaspoons dried oregano

OR 1 1/2 tablespoons fresh oregano

1/4 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

 

Yield: 1 1/2 cups

 

1. Cut each eggplant in half lengthwise. Cut 2 deep slits down the length

of each half, and insert the garlic cloves and dried tomatoes in the slits.

 

2. Place the eggplants in a baking pan. Cover and bake at 450 F for 45 to

60 minutes, or until very tender. Cool to room temperature.

 

3. Scoop out the eggplant flesh, along with the garlic and tomatoes, and

place in a food processor or blender with the remaining

ingredients. Process until smooth.

 

4. Transfer the spread to a serving dish, and serve at room temperature

with crusty French bread slices or raw vegetables.

 

NUTRITIONAL FACTS (PER TABLESPOON); Calories: 12, Fat: 0g, Protein: 0.5g,

Cholesterol: 0 mg, Fiber: 1.2g, Sodium: 24mg

 

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