Eggplant Caviar from Healthy Diabetic Recipes

Eggplant Caviar Recipe

Recipe Ingredients:

2 medium eggplants - (3/4 lb ea)
1/2 cup finely-chopped onion
3 garlic cloves, minced
1 tbsp fresh lemon juice
2 tbsp olive oil
1/2 cup chopped fresh parsley
1 tsp salt
3/4 tsp 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"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 9

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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