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Eggplant Caviar Recipe

Eggplant Caviar Recipe

6 serving

Middle Eastern flavors will tempt you to second helpings!



1 large eggplant (1 1/2 pounds)

1/2 cup chopped tomato

1/4 cup finely chopped onion

3 cloves garlic, minced

1/4 cup fat-free yogurt

1-2 tablespoons extra-virgin olive oil

4 pitted ripe olives, chopped

Salt and pepper, to taste

Dippers: lavosh or pita bread wedges


Pierce eggplant in several places with fork, place in baking pan. Bake at 350 degrees until eggplant is soft, 45 to 50 minutes; cool. Cut eggplant in half, scoop out pulp with spoon. Mix eggplant, tomato, onion, garlic, yogurt, olive oil, and oregano in bowl; season to taste with lemon juice, salt and pepper. Garnish with olives. Refrigerate 3 to 4 hours for flavors to blend. Serve with dippers


Per Serving:

Calories: 59

% of calories from fat: 28

Fat (gm): 2.1

Saturated fat (gm): 0.3

Cholesterol (mg): 0.2

Sodium (mg): 19.1

Protein (gm): 1.8

Carbohydrate (gm): 10.1

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