Roasted Eggplant Spread (version III)

2 medium eggplant, whole
1/2 tomato, peeled and chopped
1/4 teaspoon. salt
1 clove garlic, minced
1/4 teaspoon. dried oregano
1 teaspoon olive oil
1 tablespoon chopped parsley
1 teaspoon white wine vinegar
1/2 teaspoon lemon juice

Roast eggplant in oven at 375°F until it is soft to the touch, approximately 30 minutes. Remove and allow to cool. Remove the peel and seeds from the eggplant. Mash eggplant using a fork. Add the remaining ingredients, stirring until incorporated. Serve slightly chilled.

Note: May be spread on water crackers or whole-wheat pita bread.

Servings: 4 to 6



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