Roasted Eggplant Spread

Roasted Eggplant Spread

(makes about 2 cups)

1 large eggplant, about 2 pounds (960 g)
olive oil cooking spray
1 head of garlic
juice of 1 lemon
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) red wine vinegar
2 tablespoons (8 g) chopped flat-leaf parsley
1/4 teaspoon (1.25 ml) cayenne pepper
1/4 teaspoon (1.25 ml) ground cumin
1/8 teaspoon kosher salt (optional)
freshly ground pepper

  1. Preheat oven to 425°F (220°C), Gas Mark 7.
  2. Cut eggplant in half lengthwise and lightly coat with cooking spray. Place, cut side down, on a large baking sheet.
  3. Separate garlic into cloves, but do not peel. Wrap garlic cloves in aluminum foil and bake alongside the eggplant for 30 minutes, until tender.
  4. Unwrap garlic and peel. Place in a medium bowl.
  5. Scoop out eggplant flesh and place in bowl, Discard skin. Mix in lemon juice, olive oil, vinegar, parsley, cayenne pepper, cumin, salt (if using), and pepper. Blend well.
  6. Transfer mixture to a serving dish and serve with Baked Pita Crisps (recipe follows).

Per 3-tablespoon (45 ml) serving: 51 calories (44% calories from fat), 2 g protein, 3 g total fat (0.5 g saturated fat), 6 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 4 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch)