Place the eggplant halves about 1 inch from the broiler to slightly char the skin, which is discarded. This procedure gives the puree a smoky flavor.
Cooking Light MARCH 2004
Place eggplant, cut sides down, on a foil-lined baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray; broil 30 minutes or until tender. Cool slightly. Remove the pulp; discard skin. Place eggplant, juice, salt, and pepper in a food processor; process until smooth.
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cook 9 minutes or until lightly browned, stirring occasionally. Remove from heat; add eggplant mixture, tomato, and parsley. Spoon mixture into a bowl; cover and chill at least 2 hours before serving with bread.
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