| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 4 pounds eggplant, halved
- Olive oil, for brushing, plus 2 ounces
- 2 shallots minced
- 4 cloves garlic minced
- 1 pound tomatoes peeled and chopped
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- Pita wedges, as an accompaniment
Instructions
- Preheat oven to 350 degrees F.
- Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
- Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
- After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
- Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 146 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 725 mg |
Reviews
I had one big eggplant to use. I did the recipe as is. But my tomatoes were two small Romas and about six large grapes/cherry tomatoes. I should have cut the tomatoes and let them drip a little, to get rid of their water. But everything else is very good.
This is sOOOOO yummy!! i added a little cayenne pepper and crushed pepper just because my husband and i LOVE spicy. and i made toasted garlic ciabatta(-:
;0
Very easy to make! I had an abundance of eggplant from a summer garden and this was the perfect recipe to use it all up. Because it was roasted and pureed, it also doubled as a great baby food for my 9 month old. This would also be a good idea for other roasted veggies!