Eggplant Spread
- 1 large round eggplant
- 1 tomato, peeled, seeded, and chopped
- 1/4 cup chopped parsley
- 1 tablespoon chopped green onion
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 1 to 2 cloves garlic (optional)
- Salt and pepper to taste
Eggplant Spread
Demonstrated by: Lynn Nakamura-Tengan of the University of Hawaii, College of Tropical Agriculture and Human Resources, Cooperative Extension Service, Maui County.
Packing a Safe Lunch - September 1, 1999.
Ingredients:
Directions:
- Pierce eggplant; place in a baking dish and bake at 400°F for 50 minutes.
- (To microwave: cut eggplant in half, cover with plastic wrap, and microwave at high power for about 7 minutes.)
- When cool, scrape pulp into a blender or food processor; add remaining ingredients.
- Blend or process until smooth.
- Serve on whole grain bread, pita, or focaccia bread.
Makes enough spread for 4 to 6 sandwiches.
