What is it? The most wonderful cracker dip, the most flavorful bread spread, a totally fantastic veggie dunk! This stuff is great - but if you like garlic - add a few extra cloves!
Pre-heat broiler. Prick eggplant with a fork, place on foil-lined baking tray and broil. When skin gets charred, turn 1/4 of a turn, continue till all is charred and inside is soft and mushy. Peel away charred skin. Rinse quickly to remove any charred bits, pat dry. In a processor, combine everything but the parsley. Blend until smooth.
Per Serving: 50 Cal (46% from Fat, 12% from Protein, 42% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 6 g Carb; 2 g Fiber; 154 mg Sodium; 0 mg Cholesterol