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Roasted Eggplant Spread Recipe
|Garlic||1 Clove (5 gm), thinly sliced (Large Clove)|
|Oregano sprig||2 (Fresh Ones)|
|Nonfat plain yogurt||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Chopped marjoram||1 Teaspoon (Fresh Ones)|
|Chopped fresh parsley||1 Teaspoon|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 171 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.5%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 437.3 mg18.2%
Total Carbohydrates 39 g13%
Dietary Fiber 18.8 g75.3%
Sugars 14.6 g
Protein 9 g17.1%
Vitamin A 23.7% Vitamin C 53.3%
Calcium 19.5% Iron 36.9%
*Based on a 2000 Calorie diet
Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350° until the eggplant is completely soft all over, 1 to 1 1/2 hours.
Turn the eggplant over after 45 minutes.
Open the package and let it sit 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.