Eggplant Dip from Healthy Diabetic Recipes

Eggplant Dip Recipe

Recipe Ingredients:

1 medium Eggplant
3 medium Green onions, finely chopped
1 large Tomato, peeled & chopped
1 small Clove garlic, finely chopped
1/2 Stalk celery, finely chopped
1 tbsp Fresh lemon juice/vinegar
1 tbsp Vegetable oil
1/2 tsp Salt
1/4 tsp Freshly ground pepper

Recipe Instructions:

Eggplant dip is popular in many Mediterranean countries. In the West
it is often called poor man's caviar. It's good with raw vegetable
dippers or on crisp Melba toast.

Prick whole eggplant in several places with a fork. Place in a
baking pan and bake in 400 F oven for 30 minutes. Cool, peel and
chop finely. (A blender or food processor can be used but avoid
overprocessing. Dip is best when it has some crunch.)

Combine eggplant, onions, tomato, garlic and celery. Add lemon juice,
vegetable oil, salt and freshly ground pepper. Cover tightly and
refrigerate for several hours to blend flavors.

2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free
exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Dec 93.

Servings: 16

"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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