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Smoky Eggplant and Pepper Spread

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“From the Moosewood Low-Fat Cookbook.”
READY IN:
30mins
SERVES:
8
YIELD:
2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast Eggplant and red pepper on grill. When Eggplant begins to collapse, remove from grill. Cut in half, remove seeds and set aside in collender. When red pepper is slight charred and soft, remove from grill, cut in half and remove seed.
  2. Place Eggplant and Red Pepper in blender. Peel garlic, chop and place in blender. Juice lemons and place in blender. Add Olive oil, salt and pepper and Blend until pureed.
  3. Serve at room temperature or chilled.

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