Eggplant Spread

Spread it in a pita or on top of toast.


3 eggplant
1/4 cup mayonnaise fat free 1/2 cup onion finely diced
1 teaspoon salt
2 cloves garlic minced
1/4 teaspoon Liquid Smoke


Poke each eggplant a few times with a fork. Bake the eggplant at 400 degrees for one hour and 20 minutes. Flip them twice during baking.

While the eggplant is cooking, finely dice the onion in the smallest pieces you can. Mix the onion, mayo, salt, garlic and liquid smoke together.

Once the eggplant is done, remove and discard the skin and let drain in a strainer. Wipe up any excess liquid. Place the remaining eggplant in a food processor and pulse until smooth.

Add the eggplant to the onion mixture and mix. Serve warm or cold.

Nutritional data

Yield: 24 Servings

Serving Size: 2 Tablespoon

Calories 20 | Fat 0g | Sodium 120mg | Total Carbs 4g | Dietary Fiber 2g | Protein 1g


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