Eggplant And Roasted Garlic Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant, approximately 3 | |
| lbs. | ||
| 2 | T | Olive Oil |
| Salt And Freshly Ground | ||
| Black Pepper | ||
| 2 | T | Roasted Garlic, to taste |
| 2 | T | Sherry Vinegar, or to |
| taste | ||
| 1 1/2 | c | Loosely Packed Basil Leaves |
| chopped |
INSTRUCTIONS
Cut the eggplant into 1-inch slices, brush one side lightly with olive oil and sprinkle with salt and pepper. Roast in a preheated 400 degree oven until brown, approximately 20 minutes. When cool, scoop the flesh from the skin and process with remaining ingredients until smooth. Correct seasoning. Can be stored refrigerated for up to one week. Yield: 2 cups Recipe by: JOHN ASH SHOW #JA9773 Posted to MC-Recipe Digest V1 #488 by Bill Spalding <billspa@icanect.net> on Feb 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 585
Calories From Fat: 293
Total Fat: 33.5g
Cholesterol: 1.8mg
Sodium: 1190.9mg
Potassium: 3546.7mg
Carbohydrates: 66.6g
Fiber: 49.4g
Sugar: 3.5g
Protein: 34.7g