| 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.
A Message from our Provider:
“Jesus: Because only the best will do”