Roasted Eggplant Spread
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  1. #1
    Registered User pollypurebred39's Avatar
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    May 2008
    SE Pennsylvania
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    Default Roasted Eggplant Spread


    1 large eggplant
    1 can (14-1/2 oz) diced tomatoes, drained
    1/2 c finely chopped green onions
    1/2 c chopped fresh parsley
    2 Tbsp red wine vinegar
    1 Tbsp olive oil
    3 cloves garlic, finely chopped
    1/2 tsp salt
    1/2 tsp dried oregano leaves
    2 pita breads

    Preheat oven to 375 degrees. 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.

    Cut eggplant lengthwise in half; remove pulp. 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 two hours.

    Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 3 minutes or until crisp.

    Serve eggplant mixure with warm pita bread wedges. Garnish with lemon and lime slices, if desired.

    Makes 4 servings (6 pita bread wedges, 1/2 c spread) Cal 134, Fat 3 g, Fiber 1

  2. #2
    Registered User mamamia's Avatar
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    Dec 2007
    orig. from NYC now N.Cen. FL
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    OOOOH! Ya know, I always say that I can live on eggplant and I truly mean it ! Never had it this way so really looking forward to trying it out. And it's eggplant season to boot

    Ya know I'm gonna love it! And low-cal no less

    Thanks bunches!!


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