Eggplant Spread

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Eggplant Spread

 

 

1 pound eggplant (1 large eggplant or 4 baby or Italian eggplants)

1 pound vine-ripened tomatoes (2 large) seeded and finely chopped.

1 T chopped fresh cilantro

2 t. minced fresh red or green hot chili pepper or to taste

1 large clove garlic, minced

1/2 t salt

 

Preheat oven to 425°. Prick eggplants all over, place on a baking sheet and

roast until the skin has blackened and the flesh is soft, about 20 minutes

for baby eggplants, or 30 minutes for a large eggplant. Let stand until

cool enough to handle. Remove skin and place the flesh in a food processor.

Puree and transfer to a bowl. (The eggplant puree can be prepared ahead and

stored , covered, in the refrigerator for up to 2 days.) Stir in tomatoes,

cilantro, chili peppers, garlic and salt. Taste and adjust seasonings.

Serve within 1 hour.

Makes 3 cups

Calories: 16 Fat gm

 

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