Eggplant Spread


On the weekends I like to cook up something healthy to eat for lunch during the week – this one fits the bill! It’s super low-fat and wonderful spread on a piece of multigrain bread.

4 small eggplants
1 tsp cumin
2 cloves garlic
1 TBSP toasted sesame seeds
1 TBSP olive oil
1 TBSP lemon juice
1/2 tsp salt

Preheat oven to 450.

Poke eggplants all over with a fork or knife. Place on pan and roast until soft and collapsed, about 25 minutes.

Remove, cool, scrape insides out and discard skin.

In a blender of food processor combine all ingredients and pulse until smooth.

Makes 3 cups.

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