Eggplant \"caviar\"
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .