Preheat the oven to 425 degrees. Using a sharp knife, score the flesh of the eggplant in a grid pattern, being careful not to cut through the skin. Drizzle the eggplant flesh with the olive oil and season with salt and pepper. Set the eggplant flesh down on a lightly oiled baking sheet and roast in the oven until tender, about 45 minutes. Remove from the oven and let cool. Using a large spoon, scoop the eggplant flesh out of the skin and place it in the bowl of a food processor fitted with the metal blade. Add the lemon juice, pine nuts, basil, tomatoes, and cayenne pepper and process until smooth. With the machine running, slowly drizzle the extra virgin olive oil through the feeder tube and process until the mixture is thick. Season with salt and pepper. Serve at room temperature. Per serving: 398 Calories (kcal); 39g Total Fat; (85% calories from fat); 5g Protein; 10g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 248 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 8.1mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
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Calories per serving: 248
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