This recipe is high in good carbs, and low in the bad kind, so it's a nice addition to your diet if you're trying to cut down on your simple carb consumption. Whether you're an eggplant-lover, or just an adventurous soul looking to broaden your palate, this recipe is fresh, flavorful, and unique, and it may just make a convert out of you!
Roasted Eggplant Spread
Eggplant (Photo credit: Wikipedia) |
1 medium, firm eggplant
1 clove garlic, peel removed
pinch of ground allspice
kosher salt and black pepper to taste
2 Tbsp parsley
1 tsp lemon juice
drizzle of good olive oil
Instructions:
- Preheat oven to 475 degrees F.
- With a small sharp paring knife, cut a couple slits in top of eggplant; this keeps the eggplant from bursting open in the oven.
- Put eggplant directly on the oven rack (slit side up) in the middle of the oven and put the other oven rack below on the bottom with a cookie sheet or piece of aluminum foil on it to catch any drippings from the eggplant.
- Roast the eggplant until it is fork tender, about 20 to 25 minutes.
- When tender remove carefully from oven to a cutting board to cool enough to handle.
- With your sharp paring knife, cut the skin off and scoop the flesh out, putting it in your food processor bowl.
- Add the garlic, allspice, salt, pepper, and parsley.
- Pulse until the eggplant becomes paste-like, then with motor running, drizzle in just a touch of olive oil, stopping when the paste turns smoother.
- Scoop out into a serving bowl and serve with a variety of breads, crackers, pita points, celery, or other vegetables. This should be served at room temperature, not cold. You can easily make bigger batches, just increase each ingredient proportionally.
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