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Author Notes: This Eggplant Spread is flavorful and incredibly simple to make. Low in fat it is great for anyone avoiding fats. —Maren Epstein
teaspoon Coconut Oil
Sea Salt, to taste
Pepper, to taste
- Preheat oven to 350 degrees. Coat the outside of the eggplant with oil and place on a baking sheet. Bake until you can pierce the eggplant easily with a knife. Cooking times vary based on the size of the eggplant. Anywhere from 25-50 minutes. Remove from the oven and allow to cool.
- Once the eggplant is cool enough to handle cut it open and scoop out the flesh into a colander, set over a bowl. With a fork work through the flesh breaking it apart and squeeze the juice through the colander.
- Once drained transfer the flesh to a serving dish and stir in salt, pepper, and lemon juice to taste.