Eggplant Meze

Eggplant Meze

One of the most popular vegetables in Greece is eggplant, and many traditional recipes combine it with garlic, tomato, lemon and olive oil for good reason! Enjoy this classic combo in meze (meh-ZAY) style, a flavorful spread customarily served with crackers or pita bread.

Serves 4

Ingredients:

1 large (or 2 medium) eggplants
1 garlic clove, mashed
1/2 small onion, chopped
1 tablespoon chopped parsley
1 large fresh tomato, seeded and chopped
1 teaspoon dried marjoram
1 teaspoon fines herbs
2 teaspoons lemon juice
1/4 cup extra virgin olive oil

Preheat oven to 350°F.

1. Pierce eggplant with a fork several times and bake for 1 hour or until tender. When cool, peel the eggplant and chop it into 1/2 inch pieces.
2. Combine chopped eggplant with garlic, onion, tomato, parsley, herbs, lemon juice and olive oil in a food processor or blender.
3. Process until well combined, leaving the mixture a little bit chunky.
4. Refrigerate for at least 2 hours. Serve with crackers or pita bread.
   

Nutrition Info
Per Serving (5 oz-wt.): 140 calories (12 from fat), 12g total fat,
1.5g saturated fat, 3g dietary fiber, 1g protein, 8g carbohydrate,
0mg cholesterol, 5mg sodium

Author : www.wholefoodsmarket.com