Recipe - Smoky Eggplant Spread

3 lg Eggplants
One half cup Olive oil
3 tablespoon Fresh lemon juice
3 Garlic cloves; minced or 3
; teaspoons prepared
; minced garlic
One half cup Fresh Italian parsley;
chopped
One half cup Fresh basil leaves; shredded
One half cup Toasted pine nuts
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; 17 One half Vegetable; One half Fruit;
21 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.