Savory Roasted Eggplant Spread
1 large eggplant
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.
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
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