Ingredients
* Red Ripe Tomatoes, 2 Roma tomatos
* Stephanie Louise's Zesty and Fabulous Eggplant Dip/Spread, 1 serving
* Spinach, fresh, 2 cup
* Parmesan Cheese, shredded, 4 tbsp
Seasonings to taste. Sometimes I make them spicy and other times I just use Italian seasoning or parsley or cilantro. Just depends on what you're serving it with.
Stephanie Louise's Eggplant Dip/Spread:
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)
* Garlic, 5 clove (remove)
* Basil, 2 tbsp (remove)
* Hot chile pepers, 1 pepper (remove)
* Parmesan Cheese, shredded, 5 tbsp (remove)
* Lemon juice, 1 tbsp (remove)
Directions for the spread:
Calories:62.9
Preheat oven to 450 degrees. Slice the eggplant in
half length-wise on a pan sprayed with pam. Bake for about 10 minutes and then remove from the skin. You should be able to pretty much scoop that sucker out.
You can either blend all the ingredients or leave them chunky. I blend then put in a glass dish with the cheese on top. Feel free to omit the pepper, add more lemon juice, or amp up the spices! Change it at your discretion. I've seen it with tomato too, and it thinned it out a bit as well.
I have it serving 4, but those are big servings...I mean just look at the size of the eggplant!
Number of Servings: 4
Description
This Is My Basic Recipe. I Love It With A Side Of Rice And A Veggie. You Can Also Add Ground Turkey Or Shrimp To It To Add In Some Protein.
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