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Roasted Eggplant Spread

Print Recipe
Course: Snack
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 1 large eggplant roasted
  • 1/2 cup minced fresh cilantro
  • 1/2 cup minced fresh parsley
  • 1/4 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

Method
 

  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.