Yield: 6 sandwiches
|2||Garlic cloves, pressed|
|Juice of 1 lemon|
|2 tablespoons||Chopped fresh parsley (opt)|
|Black pepper to taste|
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.
Nutritional analysis per serving: 62.7 calories; 1⅘ grams total fat; (0.3 grams saturated fat); 1.3 grams protein; 10 grams carbohydrates; 0 milligrams cholesterol; 139.9 milligrams sodium.