Feisty Eggplant Spread
|Seasoned bread crumbs||1 Cup (16 tbs)|
|Non-fat sour cream||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Pepper sauce||1⁄2 Teaspoon|
|Minced parsley||3 Tablespoon|
Cut a 5" lengthwise slit in the eggplant and place it on a microwave-safe plate.
Microwave on high for 10 minutes, or until the eggplant is very soft and has collapsed.
Set aside for 5 minutes, or until cool enough to handle.
Cut open the eggplant and spoon the flesh into a large bowl.
Mash it with a fork to break up any long strands.
Stir in the bread crumbs, sour cream, lemon juice, garlic and pepper sauce.
Spread on a decorative plate.
Sprinkle with the parsley.
Serve chilled or at room temperature.