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Add a photoServings: 1
Ingredients
- 1 lrg eggplant approximately 3 pounds
- 2 Tbsp. extra virgin olive oil salt and freshly grnd black pepper
- 2 Tbsp. roasted garlic to taste
- 2 Tbsp. sherry vinegar to taste
- 1 1/2 c. basil leaves loosely packed and minced
Directions
- Cut the eggplant into 1-inch slices, brush one side lightly with extra virgin olive oil and sprinkle with salt and pepper. Roast in a preheated 400 degree oven till brown, approximately 20 min.
- When cold, scoop the flesh from the skin and process with remaining ingredients till smooth. Correct seasoning.
- Can be stored refrigerated for up to one week.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 122 | |
| Calories from Fat 8 | 7% |
| Total Fat 0.93g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 992mg | 28% |
| Total Carbs 26.73g | 7% |
| Dietary Fiber 13.3g | 44% |
| Sugars 8.94g | 6% |
| Protein 5.43g | 9% |
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