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Eggplant Spread Recipe
|Eggplant||2 Pound (1 Large Piece)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Medium, peeled and chopped|
|Accent seasoning||1 Teaspoon (Accent Flavor Enhancer)|
|Ground black pepper||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Party rye bread loaf||8 Ounce|
Serving size: Complete recipe
Calories 1455 Calories from Fat 568
% Daily Value*
Total Fat 64 g97.9%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3532.4 mg147.2%
Total Carbohydrates 199 g66.4%
Dietary Fiber 50.6 g202.3%
Sugars 41.4 g
Protein 39 g77.3%
Vitamin A 53.1% Vitamin C 196.4%
Calcium 27% Iron 44.3%
*Based on a 2000 Calorie diet
Bake eggplant on rack in the center of oven 1 hour, until soft.
In a large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes.
Remove skin from cooled baked eggplant and finely chop the pulp.
Add chopper pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper.
Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.
Remove cover and cook 30 minutes longer, stirring occasionally.
Stir in lemon juice.
Refrigerate 3 hours.