Roasted Eggplant (Aubergine) Spread Recipe

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Ingredients:

Serving

3 medium eggplants, peeled and sliced thinly (1/8-inch)
2 1/2 tsp salt
10 garlic cloves, peeled
2 tbsp lemon juice
3 tbsp olive oil
1/4 tsp salt
1/4 tsp crushed red pepper flakes
roasted bell pepper , slices (optional)
parmesan cheese (optional)

Directions:

Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
Cool slightly so it can be handled; chop eggplant and garlic.
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.34 Kcal (554 kJ)
Calories from fat	63.45 Kcal
		% Daily Value*
Total Fat	7.05g	11%
Sodium	1072.93mg	45%
Potassium	567.99mg	12%
Total Carbs	16.55g	6%
Sugars	9.97g	40%
Dietary Fiber	7.17g	29%
Protein	2.59g	5%
Vitamin C	27.9mg	46%
Iron	5.1mg	28%
Calcium	31.4mg	3%

Amount Per 100 g
Calories	49.2 Kcal (206 kJ)
Calories from fat	23.59 Kcal
		% Daily Value*
Total Fat	2.62g	11%
Sodium	398.91mg	45%
Potassium	211.18mg	12%
Total Carbs	6.15g	6%
Sugars	3.71g	40%
Dietary Fiber	2.67g	29%
Protein	0.96g	5%
Vitamin C	10.4mg	46%
Iron	1.9mg	28%
Calcium	11.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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