Eggplant Spread Recipe
Ingredients
| Eggplant | 1 Medium | |
| Onion | 3 Tablespoon, minced | |
| Lemon juice | 4 Tablespoon | |
| Kosher salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Sugar | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 34 Calories from Fat 2
% Daily Value*
Total Fat 0.19 g0.29%
Saturated Fat 0.03 g0.17%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 714.9 mg29.8%
Total Carbohydrates 9 g2.9%
Dietary Fiber 3.2 g12.9%
Sugars 4.2 g
Protein 1 g2.1%
Vitamin A 0.5% Vitamin C 16.1%
Calcium 1.2% Iron 1.3%
*Based on a 2000 Calorie diet
Directions
1) In the oven, bake the eggplant till the skin turns a dark brown at 474 F
2) Once baked allow to cool and then peel the skin
3) Using a sharp knife, finely chop the eggplant to a pulp and add to a bowl.
4) Add in the onion, oil, lemon juice, salt, pepper and sugar
5) Place in the refrigerator to chill
SERVING
6) Serve the dish with dark bread and wedges of fresh tomato
Chef
