Moroccan Roast Eggplant
Recipe by Relish Contributor
Ingredients
- 2medium eggplants, pierced all over with tines of a fork
- 1small red onion, minced
- 1medium tomato, chopped
- 2tablespoons extra-virgin olive oil
- 2tablespoons lemon juice
- 1/2cup minced flat-leaf parsley
- 1/4cup chopped pitted green olives
- 1tablespoon drained capers
Instructions
- Preheat oven to 375F.
- Place eggplants on a baking sheet with sides and bake 40 minutes until very tender. Cool slightly and scoop pulp from skin into a nonreactive large mixing bowl. Add remaining ingredients, combine well and let cool to room temperature before serving. Spread on Matzo or serve over greens.
- You can make this up to three days in advance, refrigerate to store and bring to room temperature before serving.
Nutritional Info *per serving
- Calories 74
- Fat 5g
- Cholesterol 0mg
- Sodium 105mg
- Carbohydrate 9g
- Fiber 3g
- Protein 2g
