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Eggplant Spread

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Ingredients
  Eggplant 1 Large
  Minced green onion 1⁄4 Cup (4 tbs)
  Olive oil 2 Teaspoon
  Catsup 2 Teaspoon
  Garlic 2 Clove (10 gm), mashed
  Fresh lemon juice 1 Teaspoon
  Red wine vinegar 1 Teaspoon
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Preheat oven to 375°F or 400°F.
Pierce eggplant, place on rack and bake until soft, about 50 to 60 minutes.
Cool slightly, then split and scoop interior into large bowl and mash well.
Mix in remaining ingredients, seasoning to taste with salt and pepper.
Cover and chill until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Eggplant

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4.255265
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 236 Calories from Fat 97

% Daily Value*

Total Fat 11 g17%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 514.9 mg21.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 16.7 g67%

Sugars 13.8 g

Protein 6 g12%

Vitamin A 9.4% Vitamin C 36.6%

Calcium 8.4% Iron 11.5%

*Based on a 2000 Calorie diet

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Eggplant Spread Recipe