| Savory Roasted Eggplant Spread | |
| Ingredients: | |
| Instructions: | |
| 1. Place eggplant in baking dish and bake at 400 degrees for 45-55 minutes. | |
2. Let eggplant cool, then cut in half and scrape insides into bowl. Process in blender or processor, leavingslightly chunky. Stir in remaining ingredients. | |
3. To serve, spread on hearty whole grain bread or focaccia. If desired, top off sandwich with sliced tomatoes, roasted green or yellow squash slices pepper strips or onions. | |
| Nutritional Information: Makes 6 servings. Per serving: 32 calories, <1 g. fat, <1 g. sat. fat, 6 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 6 mg sodium. | |
