Moroccan eggplant salad

Yield: 8 servings

Measure Ingredient
2 larges Eggplants, firm; about 2 lbs total
2 larges Tomatoes, ripe; peeled, seeded, chopped
2 teaspoons Garlic; minced
1 teaspoon Paprika
½ teaspoon Cround cumin
pinch Cayenne
Juice of 1 lemon

Roast the eggplants in the oven at 400 degrfees or over a gas flame until the skin puffs up; let the eggplants cool until they can be handled, and then, using a small knife, peel away the skin. Cut the flesh into ½-inch dice.

Put all the ingredients except the lemon juice and salt into a large skillet and cook over mediumheat, stirring often, until the eggplant is soft cooked through and most of the liquid has evaporated. Cool to room temperature and season with salt and lemon juice.

Serving size: 1½ cups 79 calories 0.9 g fat 0 mg chol 16⅗ mg sodium without added salt

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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