Savory Roasted Eggplant Spread
1 large eggplant 1 tbsp. green onion, minced
1 tomato, peeled, seeded, and chopped 2 tsp. lemon juice
2 tbsp. parsley, chopped 1 tsp. olive oil
Salt and black pepper to taste
Heat oven to 400°F. Place eggplant in baking dish and bake for 45 to 55 minutes. When eggplant cools, cut in half lengthwise and scrape the insides into a blender. Process until still slightly chunky. Stir in remaining ingredients.
Serve this tasty spread with whole-wheat pita bread or crackers.
Makes 6 servings.
Each serving provides 32 calories, 1 gram protein, 6 grams carbohydrate, 1 gram fat, 6 milligrams sodium, 1 gram fiber.