Eggplant is a beautiful deep purple vegetable that many people might find intimidating. This recipe displays the ease of preparing this hearty and nutritious vegetable. Eggplant is loaded with water and fiber which makes it a satisfying alternative to animal-based meal options. Use this spread on a sandwich in place of sliced deli meat or as a dip with whole-grain pita chips.
Roasted Eggplant Spread
- 1 large eggplant
- 1 medium tomato, peeled, seeded, and chopped
- 1/4 cup chopped flat leaf parsley, loosely packed
- 1 Tbsp. minced scallions, trimmed
- 2 tsp. freshly squeezed lemon juice
- 1 tsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Put the eggplant in a baking dish and bake for 45-55 minutes.
- Let the eggplant cool, then cut in half lengthwise. Scrape the insides of the eggplant into a blender or food processor and discard the skin. Puree the eggplant, leaving it slightly chunky. Add remaining ingredients, including salt and pepper to taste, and process until just combined. Serve with sliced raw vegetables, whole-grain pita wedges, or use as a sandwich spread.
Makes 6 servings (about 2 Tbsps. per serving)
Per Serving: 32 calories, <1 g total fat (0 g. saturated fat), 6 g carbohydrate, 1 g protein, 2 g dietary fiber, 6 mg sodium.
This recipe is reprinted from the The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.