I want to thank my good friend Mama Kelly for sharing her yummy recipe (she really is an awesome cook).

Roasted Eggplant and Pepper Spread

This is best made a day ahead.  Can be used as a dip or spread, tossed with some whole wheat pasta, etc.

Ingredients:
a large eggplant (1.25 lbs.) - white ones are sweeter than their purple counterparts
2 cloves garlic
2 lemons
1 large red bell pepper
1 tablespoon extra virgin olive oil
salt and pepper to taste

Directions:
Prick the eggplant all over with a fork and wrap in 3 layers of aluminum foil.
Bake on a cookie sheet in a 400 degree oven or place directly on your outside grill. Cook for 15-20 minutes until totally soft, using tongs to turn every 2-3 minutes.
Peel off foil - CAREFULLY.  Cut eggplant in half lengthwise and place in a colander to drain.
While you are roasting the eggplant: mince your garlic, juice your lemons, set this aside.
Place your pepper on the grill and cook for about 10 minutes, turning ever 2 minutes or so until charred all over …. place in a covered bowl or brown paper bag to cool … once cool enough to handle peel, remove seeds, and chop.

Assembly:
Scoop out flesh from eggplant and put in food processor along with all other ingredients and pulse a bit at a time until reaches an even consistency. Makes about 8 servings, each 39 calories, 7 g protein, 2 g fat, 5.6 g carbs, almost 2 g fiber.

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