| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 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" <sharpy@sedona.net> on Apr 13, 1999, converted by MM_Buster v2.0l.
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