Yield: 6 servings
|1 medium||Onion; finely chopped|
|1 tablespoon||Parsley, fresh; finely chopped|
|2||Garlic cloves; minced|
|1 tablespoon||Extra virgin olive oil|
|1 tablespoon||Fresh lemon juice|
Preheat oven to 375 deg.
Pierce eggplants several times with the tip of a sharp knife and place on a baking sheet. Bake until soft, about 50 minutes, turning eggplants over after 25 minutes. Set aside to cool.
Cut eggplant in half lengthwise, scoop out pulp and discard skin.
Finely chop pulp and combine with onion, parsley, garlic, oil and lemon juice. Season with salt and pepper.
Cover and refrigerate for 3 hours before serving.
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE Per serving: 46 cal; 1 g prot; 54 mg sod; 6 g carb; 2 g fat; 0 mg chol;24 mg calcium