| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer | 4 | Servings | |
INGREDIENTS
| 2 | Eggplants; about 1 pound each | |
| 1/4 | c | Finely minced onion |
| 1/4 | c | Finely minced scallions |
| 1 | ts | Finely minced garlic |
| 1/4 | c | Finely chopped green pepper |
| 1 | c | Cored; peeled and diced tomatoes |
| 1/4 | c | Olive oil |
| 1 | ts | Sugar or equivalent sugar substitute |
| 1 | tb | Lemon juice |
| Freshly ground black pepper to taste |
INSTRUCTIONS
Preheat oven to 400°. 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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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