Roasted eggplant in the oven, then peeled and smashed into a spread.
This is an excellent appetizer for dinner parties but it’s also great to have as a side salad during Lent. My mother used to put sliced tomatoes in this dish and we would have it as a salad. The roasted process can also be done in the bbq. Enjoy!
Ingredients (Makes 14 servings appr. 3 oz each or 2.5 tbsp.)
2 eggplants
2 tbsp. chopped shallots
2 tbsp. extra virgin olive oil
2 tbsp. chopped parsley
1/4 tsp. salt
1/2 tsp. crushed garlic
Directions
Wash and pat dry the eggplants. Prick with the fork and place on a cookie sheet lined with foil. Roast in a 425° F oven for one hour till soft and looks shriveled up. Let them cool. Peel the eggplants and place in a dish. Smash them with a fork. Add the shallots, parsley, 1 ½ tbsp. extra virgin olive oil, salt and crushed garlic. Blend together. Drizzle with the remaining extra virgin olive oil. Serve with pita bread or crackers.
Nutrition Facts
Serving Size 2.917 oz (82.7g)
Amount Per Serving
Calories 38
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 45mg
Potassium 187mg
Total Carbohydrates 4.9g
Dietary Fiber 2.8g
This is an excellent appetizer for dinner parties but it’s also great to have as a side salad during Lent. My mother used to put sliced tomatoes in this dish and we would have it as a salad. The roasted process can also be done in the bbq. Enjoy!
Ingredients (Makes 14 servings appr. 3 oz each or 2.5 tbsp.)
2 eggplants
2 tbsp. chopped shallots
2 tbsp. extra virgin olive oil
2 tbsp. chopped parsley
1/4 tsp. salt
1/2 tsp. crushed garlic
Directions
Nutrition Facts
Serving Size 2.917 oz (82.7g)
Amount Per Serving
Calories 38
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 45mg
Potassium 187mg
Total Carbohydrates 4.9g
Dietary Fiber 2.8g
The eggplant out of the oven
The eggplant peeled. Cut off the stem before smashing
The final product. Enjoy!
