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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
- 3 Eggplants, whole
- 1 teaspoon Coconut Oil
- Sea Salt, to taste
- Pepper, to taste
- 1 Lemon, juiced
- 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.