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Roasted Eggplant Spread
Serves: 1 1/4 cups, serving size 1tbsp
Ingredients:
- 1 lb eggplant
- 2 sprigs fresh oregano
- 1/4 cup non-fat plain yogurt
- 2 tsp chopped fresh marjoram
- salt
- 1 large clove thinly sliced garlic
- 1 tsp chopped fresh parsley
- 1 bay leaves
- 2 tsp lemon juice
- pepper
Nutritional Information:
10 grams protein, 30 grams carboydrates, 5 grams of Fat, No sugars
10 grams protein, 30 grams carboydrates, 5 grams of Fat, No sugars
CUT SLITS IN THE EGGPLANT AND STICK THE GARLIC SLICES INTO THE SLITS WRAP THE EGGPLANT, BAY LEAF AND OREGANO TIGHTLY IN A LARGE PIECE OF FOIL BAKE AT 350 DEGREES UNTIL THE EGGPLANT IS COMPLETELY SOFT ALL OVER, 1 TO 1 1/2 HOURS TURN EGGPLANT OVER AFTER 45 MINUTES OPEN THE PACKAGE AND LET IT SET FOR 5 MINUTES DISCARD THE BAY LEAF, OREGANO AND ANY LIQUID WHEN THE EGGPLANT IS COOL ENOUGH TO HANDLE, SCRAPE THE FLESH AND GARLIC INTO THE BOWL OF A FOOD PROCESSOR FITTED WITH THE STEEL BLADE; DISCARD THE SKIN ADD THE YOGURT, LEMON JUICE, MARJORAM AND PARSLEY PROCESS UNTIL SMOOTH. ADD SALT AND PEPPER TO TASTE
