Tangy Herbed Eggplant (Aubergine) Spread |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a Zaar recipe that I adopted. I hope to make this soon and will post any modification that I make to the recipe. Serve with crackers, pita wedges, or crusty fresh bread. From The Vegetarian Gourmet's Easy Low Fat Favorites. Ingredients:
1 lb eggplant |
1/3 cup chopped onion |
1 garlic clove |
1 tablespoon lemon juice |
1 1/2 teaspoons canola oil (or other vegetable oil) |
1 teaspoon dijon mustard |
1/2 teaspoon red wine vinegar |
1 tablespoon dried parsley |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried dill |
1/4 teaspoon salt, to taste |
1 pinch pepper, to taste |
Directions:
1. Cut off stem end, then bake eggplant in 400 F oven for 25 minutes, or until tender.
2. Remove from oven.
3. Cut in half and let cool a bit.
4. Using a blender, combine onion, garlic, lemon juice, oil, mustard and vinegar.
5. Add eggplant, herbs, salt and pepper.
6. Blend just until smooth.
7. Do not over blend.
8. Put in a bowl.
9. Chill in refrigerator until ready to serve.
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