Eggplant Relish

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Vegetarian, No-Fat Eggplant Relish

 

5 japanese eggplants

3 garlic cloves, mashed, minced

1 tbsp. white wine vinegar

1 tbsp. lemon juice

salt to taste

freshly-ground black pepper to taste

 

Place eggplants over burners on a gas stove. At high heat,

char skins. Turn eggplants in order to burn skins evenly.

This takes about 10 minutes. Or, broil eggplants 4 inches

from heat source, turning often, about 15 minutes. Transfer

eggplants to plate to cool slightly.

Place 1 eggplant at a time on cutting board. Hold end stem

end and scrape charred skin away from you with a knife.

After skins and stems have been removed, chop eggplant

coarsely and put in glass or ceramic bowl. Add garlic,

vinegar, lemon juice and salt and pepper to taste. Chill

2 to 3 hours or overnight before serving.

Makes 6 servings.

Calories...23...Fat...0 g...Carbs...6 g...Protein...1 g

....Sodium...53 mg...Fiber...0.7 g.