Eggplant and Red pepper “Caviar” Spread

This is great to use as a spread on low protein crackers, or cracker toasts. This can also be used as a dip with low protein baked chips made from low protein tortillas. This is a versatile all around dish to be enjoyed with either the starter or with the main meal.

INGREDIENTS:

1 big eggplant weighing approximately 250 gms	1 tbs finely chopped jalapeno pepper (optional)
1/4 cup chopped red onion	1 tbs olive oil
1 tbs tomato sauce	1 small red pepper approximately 40 gms
1 clove garlic	salt to taste

Wash the eggplant and prick all over with a fork. Roast it in the broiler for 30 minutes, rotating it from time to time, until the skin is evenly charred. Roast the red pepper in the stove flame until the skin is charred evenly on all the sides. Immediately cover the red pepper with a paper towel and leave it for a few minutes. The skin will be easily peeled when the pepper is cool. Slit the charred skin of the eggplant and scoop out the flesh with a spoon.

Heat a teaspoon of the olive oil in a pan and sauté the chopped onion and the peeled and chopped garlic for a few minutes on a medium flame until the onion is glassy in appearance. Combine the sautéed mixture with the roasted eggplant, red pepper, tomato sauce, jalapeno pepper, rest of the oil, and salt in a blender. Blend all together until a everything is processed into a coarse mixture. The texture can be either smooth or coarse according to taste.

Serves 15.

	PROTEIN (GM)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
per recipe	3.12	35	130	164	217
per serving	0.21	2	8	10	14.5

ROASTING TIME: 30 – 45 MINUTES

PUT TOGETHER: 10 MINUTES

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