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Eggplant spread (lowfat)

1 eggplant (1 pound)
1 medium tomato
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 tablespoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon extra virgin olive oil

Preheat oven to 400 degrees. Poke holes in eggplant with fork. Cut tomato in half lengthwise. Place eggplant on a cookie sheet and bake for 10 minutes. Place tomato on cookie sheet with eggplant and cook both vegetables for 40 minutes.

Cool vegetables and peel. Cut eggplant into large slices and place in blender or food processor with tomato. Add lemon juice, basil, thyme, garlic and salt and blend until smooth. Add oil and continue to blend. Refrigerate for at least 3 hours.