Eggplant Delight Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
2 each: Eggplants,
1/4 cup: Scallion, finely minced
1/4 cup: Green pepper, finely chopped
1/4 cup: Olive oil,
1 T: Lemon juice-fresh or more,
1/4 cup: Onion, finely minced
1 tsp: Garlic, finely minced
1 cup: Tomato, finely chopped,peeled
1 tsp: Sugar,
1 each: Grond pepper to taste,
Directions:
Preheat oven to 400 degrees. Place the whole eggplants on a sheet of
heavy-duty aluminum foil and bake for 1 1/2 hours or until the eggplant
"collapses." Let it cool. Remove the pulp and mash it. (There should be
about 3 cups.) Add the onion, scallions, garlic, green pepper, tomatoes,
olive oil, sugar, lemon juice and pepper to the mashed eggplant and stir
well to combine. Serve as a spread on low-fat crackers.
1/4 Cup serving:
calories 35,protein 0.5 gm,carb. 2.4 gm,total fat 2.8 gm,CSI Units
0.4,dietary fiber 0.8,sodium 1 mg,potassium 79 mg,calcium 6 mg,iron o.3 mg
The New American Diet by Connor & Connor
Source from luhu.jp
heavy-duty aluminum foil and bake for 1 1/2 hours or until the eggplant
"collapses." Let it cool. Remove the pulp and mash it. (There should be
about 3 cups.) Add the onion, scallions, garlic, green pepper, tomatoes,
olive oil, sugar, lemon juice and pepper to the mashed eggplant and stir
well to combine. Serve as a spread on low-fat crackers.
1/4 Cup serving:
calories 35,protein 0.5 gm,carb. 2.4 gm,total fat 2.8 gm,CSI Units
0.4,dietary fiber 0.8,sodium 1 mg,potassium 79 mg,calcium 6 mg,iron o.3 mg
The New American Diet by Connor & Connor
Source from luhu.jp