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Fresh Eggplant Spread Recipe
|Diced bell peppers||1 Cup (16 tbs) (A Mix Of Red, Green And/or Yellow Bell Peppers)|
|Cucumber||1⁄2 Cup (8 tbs), peeled, seeded and diced|
|Garlic||2 Clove (10 gm), minced|
|Minced parsley||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Balsamic vinegar/Lemon juice||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Bell pepper strips||To Taste, garnish (Red Or Yellow, For Garnish)|
Calories 243 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 506.4 mg21.1%
Total Carbohydrates 25 g8.4%
Dietary Fiber 10.7 g42.6%
Sugars 11.1 g
Protein 4 g8.8%
Vitamin A 36% Vitamin C 207.1%
Calcium 7.4% Iron 13.4%
*Based on a 2000 Calorie diet
Place eggplant in a foil-lined shallow pan.
In a preheated broiler, broil eggplant 4 to 5 inches from heat source for 10 to 15 minutes, turning to char evenly, until skin is blackened all over. (Or spear eggplant on fork or long skewer and char over an open gas flame or over a hot charcoal fire, turning to cook evenly.)
Let cool slightly, then peel away the skin. (A few shreds of remaining skin are okay.)
Finely chop eggplant.
In a large mixing bowl, combine eggplant, diced bell pepper, cucumber and garlic, mix well.
Stir in parsley, olive oil, lemon juice and pepper.
Refrigerate, covered, several hours or overnight to let flavors blend.
Put eggplant mixture in a serving bowl, stir in salt.
Garnish with bell pepper strips.
Serve as a spread with toasted French or Italian bread and/or crackers.