Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Low Fat Roasted Eggplant Spread


A creamy but light spread for crackers, this is also a wonderful dip for vegetables. This spread will keep, covered, several days in the refrigerator.

1 pound eggplant (see note)
1 large clove garlic, thinly sliced
1 bay leaf
2 sprigs fresh oregano
1/4 cup nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh parsley
Salt
Black pepper

Cut slits in the eggplant and stick the garlic slices into the slits. Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350 degrees 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 set 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.

Makes 1 1/4 cups; serving size 1 tablespoon.

Calories.....40.....Fat.....0.1 g.....Fiber.....0.4 g.

NOTE:
Try using the long, slender Japanese eggplants in this recipe. They are sweeter than the large round Western types.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.