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Eggplant Spread

  Eggplant 2 Pound (1 Large Piece)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Vegetable oil 1⁄4 Cup (4 tbs)
  Tomatoes 2 Medium, peeled and chopped
  Accent seasoning 1 Teaspoon (Accent Flavor Enhancer)
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Party rye bread loaf 8 Ounce

Preheat oven to 425°F.
Bake eggplant on rack in the center of oven 1 hour, until soft.
In a large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes.
Remove skin from cooled baked eggplant and finely chop the pulp.
Add chopper pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper.
Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.
Remove cover and cook 30 minutes longer, stirring occasionally.
Stir in lemon juice.
Refrigerate 3 hours.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1455 Calories from Fat 568

% Daily Value*

Total Fat 64 g97.9%

Saturated Fat 7.7 g38.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3532.4 mg147.2%

Total Carbohydrates 199 g66.4%

Dietary Fiber 50.6 g202.3%

Sugars 41.4 g

Protein 39 g77.3%

Vitamin A 53.1% Vitamin C 196.4%

Calcium 27% Iron 44.3%

*Based on a 2000 Calorie diet

Eggplant Spread Recipe