This fantastic Mediterranean dish is great on toast or as a dip.
Yield: 10 tbsp
Serving Size: 1 tbsp
Nutrition Information: (Per 1 tbsp)
Protein: 0.6 g
Phenylalanine: 23 mg
Leucine: 33 mg
Tyrosine: 0.014 g
recipe provided by NBS CONNECT
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1 Preheat oven to 350 degrees.
2 Cut eggplant in half lengthwise and score with a knife. (Cut slits in flesh).
3 Rub cut side of eggplant with 1 tsp of the olive oil and sprinkle with salt and pepper.
4 Place eggplant cut side down on a greased pan or baking sheet and bake for about 1 hour, or until skin looks wrinkled and the eggplant is soft.
5 Remove from oven and allow to cool slightly; then scoop out pulp and discard skin
6 In a hot skillet, heat remaining 2 tsp olive oil and saute garlic eggplant pulp, and tomato. Mash with a fork until thoroughly combined.