Eggplant Spread

Preheat the oven to 450 degrees.

Halve the eggplant lengthwise; cut 2 deep slits in each of the cut sides. Insert the tomatoes and garlic into the slits. Place the eggplant in a 12- by 8-inch baking pan; bake, covered, until the eggplant is tender, about 45 minutes. Cool until comfortable to handle, about 15 minutes.

Scoop out the eggplant pulp, tomatoes and garlic; place in a blender or food processor. Add the lemon juice, oregano, oil, cumin and pepper flakes; puree. Transfer to a serving bowl and serve at room temperature.

This recipe yields 6 servings.

Per Serving: 58 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 11 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 47 mg Calcium.

Serving Provides: 1 Fruit/Vegetable.

Points Per Serving: 1.