Eggplant Caviar

Recipe Ingredients

2 teaspoons	10ml	Eggplants - (3/4 lb ea) (medium)
1/2 cup	31g / 1.1oz	Finely-chopped onion
3		Garlic cloves - minced
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Coarsely-ground black pepper

Recipe Instructions

Preheat oven to 350 degrees.

Bake whole eggplants for 1 hour or until tender, turning them occasionally. Peel off dark skin; mince the pulp. Stir in all other ingredients; mix well. Chill in covered bowl for several hours before using.

Serve on crisp lettuce as a first course or mound on melba toast as an hors d'oeuvre.

This recipe yields 6 servings. Serving size: 1/4 cup.

Exchanges Per Serving (not including melba toast): 1 Vegetable, 1/2 Fat. (Up to 1 1/2 tablespoons may be considered Free Food.)

Nutrition Facts: Carbohydrates 7g; Protein 1g; Fat 3g; Calories 54; Fiber 2.4g; Sodium 222mg; Cholesterol 0mg.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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