Serves: 5
Total Calories: 97
Yield: 1 1/2 Cups

1/2 large eggplant or 1 small (1 cup when cooked)
2 tablespoons sauteed onions
1 small clove garlic
2 tablespoons lemon juice
1/4 teaspoon salt
pepper
1/4 cup olive oil plus a little more to drizzle on at end
2 tablespoons chopped parsley
1 tablespoon pomegranate seeds (optional)

Preheat oven to 375 degrees. Grease a cookie sheet with olive oil. Cut eggplant in half and place cut side down on sheet. Cook about 45 minutes until skin has started to wrinkle and eggplant is soft. Meanwhile, sauté enough onion to make 2 Tbsp. cooked (start with about 1/4 cup). When eggplant is done, remove from oven and let cool. In food processor, mince garlic. Add onion and blend. Once eggplant has cooled to where you can handle it, scoop out the eggplant from the skin into food processor. Puree. Add lemon juice, salt, and a little fresh pepper. Combine. Slowly drizzle in 1/4 cup olive oil, blending. Add parsley at very end, mixing until just com - bined. Spoon onto plate or bowl, hollow out a little well in the center, drizzle in olive oil, and sprinkle with pomegranate seeds. Serve with crackers, tortilla chips, or on a sandwich.

Nutritional Facts:

Serves: 5
Total Calories: 97
Calories from Fat: 96

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Guacamole
Artichoke Spread
Eggplant Spread
White Bean Spread
Hummus
Chopped Liver