Recipes

Eggplant Spread

Eggplant often steals the spotlight as a main course. In this case, it plays a supporting role as a spread or dip. This is perfect served over baked polenta squares or any antipasto platter. Dip it good!
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Course Vegetable Appetizers
Cuisine Continental

Servings 6 servings
Calories 327.57 kcal

Ingredients

  

  • 1 large eggplant
  • 1 garlic clove, minced
  • 3/4 teaspoon(s) salt
  • 3 tablespoon(s) sour cream or plain yogurt
  • 1 teaspoon(s) lemon juice
  • 1/8 teaspoon(s) cayenne
  • 1 dash(es) Fresh ground black pepper, to taste
  • 2 1/2 tablespoon(s) sesame seeds

Instructions

 

  • Poke the eggplant in a couple of places with a fork and bake at 350 degrees for about 1 hour until very soft and let cool.
  • Scoop out all of the pulp and discard skin.
  • Mash pulp well and add all other ingredients (except sesame seeds).
  • Roast sesame seeds in a small pan while stirring.
  • When light brown in color, remove from heat and let cool.
  • Stir half of the sesame seeds into the eggplant mixture.
  • Turn the eggplant mixture into an attractive serving dish and sprinkle remaining sesame seeds over the top.
  • This dish may be served as an appetizer with crackers or breadsticks.
  • Ready in 1 hour.

Nutrition

Calories: 327.57kcalCarbohydrates: 40.51gProtein: 9.89gFat: 17.61gSaturated Fat: 5.21gCholesterol: 21.24mgSodium: 1770.23mgFiber: 19.42gSugar: 20.7g

Keyword Vegetables
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