Eggplant Spread

Ingredients:

  • 1 large eggplant
  • 1 peeled, seeded tomato, chopped
  • ¼ c chopped parsley
  • 1 tbsp minced green onions
  • 2 tsp fresh lemon juice
  • 1 tsp olive oil
  • salt and ground black pepper to taste
Preparation:
  • Place eggplant in baking dish coated with olive oil and bake @ 400 degrees for 45-55 minutes
  • Let eggplant cool, then cut in half and scrape insides into bowl
  • Process in blender leaving slightly chunky – stir in remaining ingredients
  • To serve, spread on hearty whole grain bread of focaccia
  • If desired, top off sandwich with sliced tomatoes and onions.