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Roasted Eggplant Spread

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Oh! Italian. This roasted eggplant spread is a perfect Italain recipe to compliment with your bread. Roasting gives a burnt flavor to raosted eggplant spread and this irresistible flavor would surely make your tastebuds say WOW!
  Eggplant 1 Pound
  Garlic 1 Clove (5 gm), thinly sliced (Large Clove)
  Bay leaf 1
  Oregano sprig 2 (Fresh Ones)
  Nonfat plain yogurt 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
  Chopped marjoram 1 Teaspoon (Fresh Ones)
  Chopped fresh parsley 1 Teaspoon
  Salt To Taste
  Black pepper To Taste

Cut slits in the eggplant and stick the garlic slices into the slits.
Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350° until the eggplant is completely soft all over, 1 to 1 1/2 hours.
Turn the eggplant over after 45 minutes.
Open the package and let it sit for 5 minutes.
Discard the bay leaf, oregano and any liquid.
When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin.
Add the yogurt, lemon juice, marjoram and parsley.
Process until smooth.
Add salt and pepper to taste.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 171 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 437.3 mg18.2%

Total Carbohydrates 39 g13%

Dietary Fiber 18.8 g75.3%

Sugars 14.6 g

Protein 9 g17.1%

Vitamin A 23.7% Vitamin C 53.3%

Calcium 19.5% Iron 36.9%

*Based on a 2000 Calorie diet

Roasted Eggplant Spread Recipe