Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Italian Eggplant Spread
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- #94939
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 medium eggplants (1 pound size)
2 heads garlic, separated into cloves and peeled
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
2 teaspoons olive oil (optional)
1 1/2 teaspoon dried oregano
OR
1 1/2 tablespoon fresh oregano
1/4 teaspoon cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
crusty French bread slices, for serving
raw vegetables, for serving
directions
Cut each eggplant in half lengthwise. Cut 2 deep slits down the length of each half, and insert the garlic cloves and dried tomatoes in the slits. Place the eggplants in a baking pan.
Cover and bake at 450 degrees F for 45 to 60 minutes, or until very tender. Cool to room temperature.
Scoop out the eggplant flesh, along with the garlic and tomatoes, and place in a food processor or blender with the remaining ingredients. Process until smooth.
Transfer the spread to a serving dish, and serve at room temperature with crusty French bread slices or raw vegetables.
added by
Nimmie
nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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