Savory Roasted Eggplant Spread
1 large eggplant
1 peeled, seeded tomato, chopped
1/4 cup chopped parsley
1 Tbsp. minced green onions
2 tsp. fresh lemon juice
1 tsp. olive oil
Salt andfreshly ground black pepper, to taste
1. Place eggplant in baking dish and bake at 400 degrees for 45-55 minutes.
2. Let eggplant cool, then cut in half and scrape insides into bowl. Process in blender or processor, leaving slightly chunky. Stir in remaining ingredients.
3. To serve, spread on hearty whole grain bread or focaccia. If desired, top off sandwich with sliced tomatoes, roasted green or yellow squash slices pepper strips or onions.
Makes 6 servings.
Per serving: 32 calories, <1 g. fat, <1 g. sat. fat, 6 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 6 mg sodium.