Eggplant & Tomato Spread

By tjm01

Ingredients

• 2 large eggplants (about 2 lbs); peeled and cut into 1" cubes
• 1/3 dup dry-packed sun-dried tomatoes, chopped
• 2 Tbsp. olive oil
• 1 clove garlic, crushed
• 1 Tbs. fresh parsley, chopped
• Toasted pita bread, optional

Details

Servings 6

Preparation

Step 1

Heat oven to 450 degrees. In large bowl, toss together cubed eggplants, sun-dried tomatoes, olive oil and crushed garlic. Spread on baking sheet coated with butter-flavored cooking spray. Roast 25 minutes, stirring until tender and golden; let cool. In food processor, process eggplant mixture and fresh chopped parsley until smooth but not liquid. Season with salt and pepper. Serve with toasted pita bread if desired.