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Fresh Tomato Eggplant Spread

Holidaycooking's picture
The fresh tomato and eggplant spread is a lovely herbed vegetable spread. Prepared with baked eggplant, combined and mixed well with veggies like zucchini, tomatoes and green onions, the spread is flavored with a three herb medley. Chilled and served with crusty garlic bread or other dippers of choice, it is appetizing and delightful!
  Eggplant 1 Medium
  Ripe tomatoes 2 Large, seeded and chopped
  Minced zucchini 1 Cup (16 tbs)
  Chopped green onions with tops 1⁄4 Cup (4 tbs)
  Red wine vinegar 2 Tablespoon
  Olive oil 1 Tablespoon
  Honey 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh basil 1 Tablespoon
  Minced fresh oregano 2 Teaspoon
  Minced fresh thyme 1 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Pine nuts/Slivered almonds 1⁄4 Cup (4 tbs)
  Melba toast rounds 32

Preheat oven to 375°F Poke holes in surface of eggplant with fork.
Bake 20 to 25 minutes or until tender.
Cool completely; peel and mince.
Place in colander; press to release excess water.
Combine eggplant with tomatoes, zucchini, green onions, vinegar, oil, honey, garlic, basil, oregano, thyme and black pepper in large bowl.
Mix well.
Refrigerate 2 hours to allow flavors to blend.
Stir in pine nuts just before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1078 Calories from Fat 368

% Daily Value*

Total Fat 43 g66%

Saturated Fat 4.1 g20.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1135 mg47.3%

Total Carbohydrates 155 g51.7%

Dietary Fiber 33.1 g132.5%

Sugars 28.4 g

Protein 33 g65.9%

Vitamin A 134.3% Vitamin C 217%

Calcium 20.2% Iron 40.9%

*Based on a 2000 Calorie diet

Fresh Tomato Eggplant Spread Recipe