Vegetarian, Low-Fat Eggplant Dip

[Guest guest]

Vegetarian, Low-Fat Eggplant Dip

 

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 or vinegar

1 tbsp. vegetable oil

1/2 tsp. salt

1/4 tsp. freshly ground pepper

 

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.

Makes 16 servings.

Calories...17...Fat...1 g...Carbs...2 g...Fiber...1.3 g.