Roasted Eggplant Spread
by: ffadmin

Makes about 2 cups (or four 1/2-cup servings)

Roasted Eggplant Spread
 
Recipe type: Snack
Ingredients
  • Olive oil spray
  • 1 large eggplant, roasted
  • ½ cup minced fresh cilantro
  • ½ cup minced fresh parsley
  • ¼ cup red and/or orange bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon ground cumin
  • Cayenne, optional
  • Sliced green onions, for garnish
Instructions
  1. In a medium bowl, scrape the flesh of the roasted eggplant and mash coarsely.
  2. Stir in the remaining ingredients except the green onions.
  3. Top with the sliced green onions.
  4. Chill for about 30 minutes to allow the flavors to blend.
  5. Serve with your favorite veggie dippers.

To roast an eggplant:

1. Preheat the oven to 350°F.
2. Lightly coat a rimmed baking pan with a spritz of olive oil.
3. Remove the stem from the eggplant and cut in half lengthwise.4. Place the flesh side down on the baking pan.
5. Roast for about 15 minutes, or until the skin becomes darkened and starts to collapse. (The flesh should be very soft.)
6. Let cool.

*Note: Remember to include ingredients when calculating daily intake allowances.

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