| 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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