Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Eggplants |
| ½ cup | Olive oil |
| 3 tablespoons | Fresh lemon juice |
| 3 \N | Garlic cloves; minced or 3 |
| \N \N | ; teaspoons prepared |
| \N \N | ; minced garlic |
| ½ cup | Fresh Italian parsley; chopped |
| ½ cup | Fresh basil leaves; shredded |
| ½ cup | Toasted pine nuts |
| \N \N | Salt and pepper to taste |
Cook the eggplant, either in the oven or microwave (see below).
Trim the core of the eggplant and place the unpeeled eggplant in a food processor adding oil, parsley, lemon juice and garlic. Puree the eggplant mixture briefly then when the mixture is sufficiently chopped, add basil and pine nuts and stir to combine. Add salt and pepper to taste, and serve warm or at room temperature.
Converted by MC_Buster.
Per serving: 1350 Calories (kcal); 111g Total Fat; (69% calories from fat); 16g Protein; 93g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 17½ Vegetable; ½ Fruit; 21 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.