Eggplant Caviar
Categories: NoneServes: 6 Servings
Ingredients:
- 1 lg Eggplant; (1 1/2 pounds)
- 1/2 c Chopped tomato
- 1/4 c Finely chopped onion
- 3 Cloves garlic; minced
- 1/4 c Fat-free yogurt
- 2 ts Extra-virgin olive oil
- 1/2 ts Dried oregano leaves
- 1 tb Lemon juice; up to 2
- Salt and pepper to taste
- 2 Ripe olives; sliced, (for
- -garnish)
- Lavosh; or pita bread
- -wedges, as dippers
Instructions:
1. Pierce eggplant in several places with fork; place in baking pan. Bake
at 350F until eggplant is soft, 45 to 50 minutes. Cool.
2. Cut eggplant in half; scoop out pulp with spoon. Mix eggplant, tomato,
onion, garlic, yogurt, olive oil, and oregano in bowl; season to taste with
lemon juice, salt, and pepper. Refrigerate 3 to 4 hours for flavors to
blend.
3. Spoon eggplant into bowl; garnish with olives. Serve with lavosh or pita
wedges (not included in nutritional data).
Per Sv: (generous 2 Tbs.) 59 cal; 2.1g fat; 19.1mg sod; 1.8g prot; 10.1g
carb;
Posted to fatfree digest by "Richard M. Swanson"
13, 1999, converted by MM_Buster v2.0l.
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