Eggplant Spread

Recipe Ingredients

1 tablespoon	15ml	Eggplant - (abt 1 1/2 lbs) (large)
14		Sun-dried tomato halves - (not oil-packed)
10		Garlic cloves - peeled
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Olive oil
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Crushed red pepper flakes

Recipe Instructions

Preheat the oven to 450 degrees.

Halve the eggplant lengthwise; cut 2 deep slits in each of the cut sides. Insert the tomatoes and garlic into the slits. Place the eggplant in a 12- by 8-inch baking pan; bake, covered, until the eggplant is tender, about 45 minutes. Cool until comfortable to handle, about 15 minutes.

Scoop out the eggplant pulp, tomatoes and garlic; place in a blender or food processor. Add the lemon juice, oregano, oil, cumin and pepper flakes; puree. Transfer to a serving bowl and serve at room temperature.

This recipe yields 6 servings.

Per Serving: 58 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 11 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 47 mg Calcium.

Serving Provides: 1 Fruit/Vegetable.

Points Per Serving: 1.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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