Roasted Eggplant Purée
This is the classic Middle-Eastern appetizer, and is almost always part of a mezze platter. For variety (and a few extra carbs) add 1 chopped fresh tomato and 1 tablespoon sesame paste.
Prep time: 15 minutes Bake/Cook time: 30 minutes
Ingredients
1 1-pound eggplant or 2 Italian eggplants
1/4 cup olive oil
2 garlic cloves, pushed through a press
1/2 teaspoon salt
Freshly ground black pepper to taste
Chopped fresh parsley to taste
Atkins bread toast points or low carb crackers for serving
Instructions
1. Heat oven to 425° F. Cut eggplant on all sides with deep slashes and place on a baking
sheet. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15
minutes.
2. Peel eggplant and coarsely chop. Place in a medium bowl. Mix in oil, garlic, salt, pepper
and parsley.
Servings: 8
Nutrition Per Serving (2 tablespoons) :
Carbohydrates:3.7 grams
Net Atkins Carbohydrates:2.3 grams
Fiber:1.4 grams
Protein:0.6 grams
Fat:6.9 grams
Calories:76
