Roasted Eggplant Spread
1 large eggplant
1. Preheat oven to 375¡. Pierce eggplant in several places, put in a baking dish, and bake for about 45 minutes, turning it a quarter turn every 15 minutes. When eggplant is wrinkled and completely soft, remove from oven and set aside until cool enough to handle.
2 cloves garlic
4 oil-packed sun-dried tomatoes, drained
3 ounces nonfat cream cheese
salt and pepper to taste
2. In a food processor, coarsely chop garlic and sun-dried tomatoes. Cut eggplant in half, scoop out flesh, and add to processor. Add cheese and process until smooth. Serve at room temperature or chilled.
Makes about 2 cups.
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