Eggplant and Basil Spread
|Saturated Fat Acids||0.4 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Rinse the eggplant, trim the stem, and cut lengthwise into slices. Place on a foil-lined baking sheet and cook under the broiler for 8 to 12 minutes, until tender and golden brown. Remove and let cool.
Peel the garlic. Rinse the basil, pat dry, and pluck the leaves.
Combine the eggplant, lemon juice, oil, garlic, and half the basil in a blender and puree. Season with salt and pepper.
Rinse and finely chop the tomatoes. Tear the remaining basil leaves.
Garnish the spread with tomato and basil and serve.