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Nutrition Facts
Serving Size 1 cups 1061g Recipe makes 2 cups)
Calories 402
Calories from Fat 197		(48%)
Amount Per Serving		%DV
	Total Fat 21.9g	33%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 14.9g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3217mg		134%
Potassium 1972mg		56%
Total Carbohydrate 53.2g		17%
	Dietary Fiber 28.4g	113%
	Sugars 19.9g
Protein 9.3g		18%
how is this calculated?

Roasted Eggplant (Aubergine) Spread

Recipe #111801 | 1½ hours | 1 hour prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Vino Girl
Feb 23, 2005

This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food.

2 cups (change servings and units)

Ingredients

3 medium eggplants, peeled and sliced thinly (1/8-inch)
2 1/2 teaspoons salt
10 garlic cloves, peeled
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
roasted bell pepper, slices (optional)
parmesan cheese (optional)

Directions

1
Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
2
Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
3
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
4
Cool slightly so it can be handled; chop eggplant and garlic.
5
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
6
Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

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Featured Reviews for This Recipe

From: Caroline Cooks

On Oct 7, 2008

Truly outstanding! I made it into a spread to use with sandwiches. roasted some red pepper long with the eggplant, too. Blitz all in the Cuisinart, refrigerated to meld flavors and Voila...delicious spread on a hearty bun with salami and more of the red pepper. Made for the Mediterranean event in Cooking Photos.

1 person found this review helpful

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From: evelyn/athens

On May 16, 2005

Really good. Made 1/2 a batch as was had a lot of little 'meze' and didn't want too many leftovers. The instructions are right on. Didn't use the parmesan as it's not traditional to add cheese to melitzanosalata here in Greece. Good accompaniment to our bbq'd pork chop dinner.

2 people found this review helpful

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From: Susie D

On May 10, 2005

I prepared this recipe after it was selected as a "recipe of the month" in the Greek cooking forum. I reduced the amounts to 1 eggplant to sample the recipe. I made an error & roasted a whole head of garlic & used it all in the recipe. I loved the flavor (even with the extra roasted garlic). I processed this in a chopper & loved the creamy spreadable texture. Excellent taste & a recipe I will use again!!!

3 people found this review helpful

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From: Chef Kate

On May 26, 2005

I too made this as a recipe of the month--and I am so glad I did. I increased the garlic slightly and added extra lemon juice (by accident, but I wasn't sorry) and I skipped the parmesan which seemed unnecessary. Also I grilled the eggplant and added the salt to the garlic which I made into a paste and then added to the grilled eggplant. It seems like a lot of changes, but I think I followed the spirit of the recipe and it was quite wonderful.

2 people found this review helpful

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