Baked Eggplant Puree Recipe

• 1 x eggplant - (16 ounce) (or possibly 2 Italian eggplants)
• 1 c. extra virgin olive oil
• 2 x garlic cloves pressed
• 1/2 tsp salt Freshly-grnd black pepper to taste Minced fresh parsley to taste Atkins bread toast points or possibly low-carb crackers for serving

1. Heat oven to 425 degrees.
2. Cut the eggplant on all sides with deep slashes and place in a baking pan.
3. Roast till soft, 30 to 40 min.
4. Set aside till cold sufficient to handle, about 15 min.
5. Peel eggplant and coarsely chop.
6. Place in a medium bowl.
7. Fold in oil, garlic, salt, pepper and parsley.
8. This recipe yields 1 recipe for servings.
9. Comments: For variety (and a few extra carbs) add in 1 minced fresh tomato and 1 Tbsp.
10. sesame paste.
11. Description: "This is the classic Middle-Eastern appetizer, and is almost always part of a mezze platter."

eggplant , extra virgin olive oil, garlic, black pepper

Taken from cookeatshare.com/recipes/baked-eggplant-puree-74598 (may not work)