Eggplant "caviar"

Yield: 4 Servings

Measure Ingredient
2 Eggplants; about 1 pound each
¼ cup Finely minced onion
¼ cup Finely minced scallions
1 teaspoon Finely minced garlic
¼ cup Finely chopped green pepper
1 cup Cored; peeled and diced tomatoes
¼ cup Olive oil
1 teaspoon Sugar or equivalent sugar substitute
1 tablespoon Lemon juice
Freshly ground black pepper to taste

Preheat oven to 400ø. Place the eggplant on a sheet of heavy-duty aluminum foil and bake for 1 hour, or until eggplant "collapses." Let cool. Remove the pulp. (Should be about 3 cups.) Add the onion, scallions, garlic, green pepper, tomatoes, olive oil, sugar, lemon juice and pepper. May be served on toast or crackers. Calories: 96 per serving. Yield: 4 servings.

LOW CALORIE

MAUREEN WILLIAMS BOWEN

FORT SMITH, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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