Savory Roasted Eggplant Spread

1 large eggplant
1 peeled, seeded tomato, chopped
1/4 cup chopped parsley
1 tablespoon minced green onions
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
1/8 teaspoon ground black pepper

Place the eggplant in a baking dish and bake at 400 F. for 45 to 55 minutes. Cool, then cut the eggplant in half and scrape the insides into a bowl. Process in a blender or processor, leaving slightly chunky. Stir in the remaining ingredients.

To serve, spread on a hearty whole grain bread or focaccia. If desired, top off the sandwich with sliced tomatoes, roasted green or yellow squash slices, pepper strips or onions.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.