Recipe by Estee Kafra

Eggplant Spread

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

I like this recipe for its smooth texture and healthy ingredients. It is low fat and lasts nicely in the refrigerator (about 10 days). Best of all, it is so versatile!

Ingredients

Main ingredients

  • 1 medium eggplant (about 1 and 1/2 pounds)

  • 3 tablespoons minced onion

  • 2 tablespoons Gefen Olive Oil

  • 3 tablespoons lemon juice

  • 1 and 1/2 teaspoons salt

  • 1/4 teaspoon pepper

  • 1 teaspoon sugar

Directions

Prepare the Spread

1.

Preheat your oven to 475 degrees Fahrenheit.

2.

Use a paring knife to pierce the eggplant in several places to allow the steam to escape. Bake eggplant in a shallow  baking dish until skin is dark brown, turning it occasionally, unitl it has collapsed, about 40 to 45 minutes.

3.

When it is cool, remove the peel by tearing it away from the flesh. Remove any long strands of seeds. Discard seeds and any juices.

4.

Put eggplant in food processor and blend until smooth. Stir in onion, olive oil, lemon juice, salt, pepper and sugar. Transfer to a bowl and chill.

Notes:

Serve for breakfast, lunch, supper or shalosh seudos as a dip with pita chips or in a sandwich with tomatoes and bread or pita.

Prepare the Spread

Yields about 1 and 1/2 cups

Eggplant Spread

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