See Also: Roasted Eggplant Spread(recipes)
Roasted Eggplant Spread with Focaccia(recipes)
Roasted Eggplant Dip(recipes)
Roasted Eggplant Rolls(recipes)
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Eggplant(recipes)
eggplant(dictionary)
eggplant(medicine)
eggplant(encyclopedia)

Roasted Eggplant Spread (recipes)


Roasted Eggplant Spread

Yield: Makes 4 servings



Ingredients:



1large eggplant

1can (about 14 ounces) diced tomatoes, drained

1/2cup finely chopped green onions

1/2cup chopped fresh parsley

2tablespoons red wine vinegar

1tablespoon olive oil

3cloves garlic, finely chopped

1/2teaspoon salt

1/2teaspoon dried oregano leaves

2(8-inch) pita bread rounds

Fresh lemon and lime slices (optional)









Preparation:





1.Preheat oven to 375°F.2.Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.3.Cut eggplant in half lengthwise; remove pulp. Discard stem and skin. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.4.Preheat broiler. Split pita bread rounds horizontally in half to form 4 rounds. Stack pita rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 4 inches from heat 3 minutes or until crisp.5.Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices.









Nutritional Information:







Serving Size: about 3/4 cup spread with 6 pita wedges







Sodium

347 mg







Protein

4 g







Fiber

3 g







Carbohydrate

23 g







Saturated Fat









Total Fat

3 g







Calories from Fat

20 %







Calories

134









Dietary Exchange:







Starch

1







Vegetable

1-1/2







Fat

1/2