Eggplant Delightappetizer, dips, low-cal 2 each eggplants 1/4 cup scallion,finely minced 1/4 cup green pepper,finely chopped 1/4 cup olive oil 1 tablespoon lemon juice-fresh or more 1/4 cup onion,finely minced 1 teaspoon garlic,finely minced 1 cup tomato,finely chopped,peeled 1 teaspoon sugar 1 each grond pepper to taste Preheat oven to 400 degrees. Place the whole eggplants on a sheet of heavy-duty aluminum foil and bake for 1 1/2 hours or until the eggplant "collapses." Let it cool. Remove the pulp and mash it. (There should be about 3 cups.) Add the onion, scallions, garlic, green pepper, tomatoes, olive oil, sugar, lemon juice and pepper to the mashed eggplant and stir well to combine. Serve as a spread on low-fat crackers. 1/4 Cup serving: calories 35,protein 0.5 gm,carb. 2.4 gm,total fat 2.8 gm,CSI Units 0.4,dietary fiber 0.8,sodium 1 mg,potassium 79 mg,calcium 6 mg,iron o.3 mg The New American Diet by Connor & Connor |
