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.

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