Roasted Eggplant Spread Recipe

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Ingredients:

Serving

1 large eggplant (1 to 1-1/2 lbs.)
8 oz cream cheese
1 cup cheese, grated ( romano or parmesan)
3 garlic cloves
1/2 cup olive oil
salt & pepper , to taste

Directions:

Preheat oven to 375 degrees F.
Lightly grease baking sheet.
Cut eggplant in half lengthwise.
Place cut side down in baking sheet and bake about 40 minutes.
Cool and remove skin.
Using a food processor, puree eggplant, cream cheese, grated cheese and garlic until smooth.
Add oil in stream until smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.97 Kcal (498 kJ)
Calories from fat	98.15 Kcal
		% Daily Value*
Total Fat	10.91g	17%
Cholesterol	16.87mg	6%
Sodium	113.61mg	5%
Potassium	101.59mg	2%
Total Carbs	2.84g	1%
Sugars	1.76g	7%
Dietary Fiber	1.03g	4%
Protein	2.95g	6%
Vitamin C	0.8mg	1%
Iron	0.1mg	0%
Calcium	70.4mg	7%

Amount Per 100 g
Calories	210.95 Kcal (883 kJ)
Calories from fat	174.03 Kcal
		% Daily Value*
Total Fat	19.34g	17%
Cholesterol	29.92mg	6%
Sodium	201.44mg	5%
Potassium	180.14mg	2%
Total Carbs	5.04g	1%
Sugars	3.11g	7%
Dietary Fiber	1.83g	4%
Protein	5.23g	6%
Vitamin C	1.5mg	1%
Iron	0.1mg	0%
Calcium	124.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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