Delicious Roasted Eggplant Spread & Focaccia Recipe

INGREDIENTS

Focaccia (recipe) 1 eggplant (1 pound) 1 medium tomato 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme 1 clove garlic, minced 1/4 teaspoon salt 1 tablespoon extra virgin olive oil

PREPARATION:

1. Prepare Focaccia.
2. Preheat oven to 400°F. Poke holes in several places in eggplant with fork. Place eggplant on oven rack; bake 10 minutes. Cut stem end from tomato; place in small baking pan. Place tomato in oven with eggplant. Bake vegetables 40 minutes.
3. Cool vegetables slightly; peel. Cut eggplant into large slices. Place tomato and eggplant in food processor or blender. Add lemon juice, basil, thyme, garlic and salt; process until well blended. Slowly drizzle oil through feed tube and process until mixture is well blended. Refrigerate 3 hours or overnight.
4. To serve, spread 1 tablespoon on each focaccia wedge.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 3 tablespoons spread with 3 focaccia wedges Fiber 3 g Carbohydrate 22 g Saturated Fat <1 g Total Fat 3 g Calories from Fat 21 % Calories 127 Protein 4 g Sodium 267 mg DIETARY EXCHANGE: Fat 1/2 Starch 1-1/2