20 Servings
1 large eggplant
2 tablespoons olive oil
1 onion, finely chopped
1
clove garlic, minced
1/4 cup finely chopped green bell peppers
1 1/2 tablespoons
lemon juice
dash ground white pepper
dash chopped parsley
Slice eggplant in half and rub with 1 tablespoon of the oil. Place halves cut
side down on baking pan. Broil on middle rack of oven for 20 to 25 minutes, or until
eggplant is quite soft. Cool slightly. Scoop out pulp and place it in a bowl. Mash
well with fork. Set aside. Sauté' onion and garlic in remaining oil until brown. Stir
into eggplant pulp with remaining ingredients except parsley. Chill for 2 or 3 hours.
Sprinkle with chopped parsley and serve with bread rounds or toast.
Amount Per Serving
Calories 25 Calories from Fat 14
Percent Total Calories
From:
Fat 57% Protein 6% Carb. 37%
Nutrient Amount per Serving Value
Total Fat 2 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 1 mg 0%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 0 g
Vitamin A 0% Vitamin C 4% Calcium 0% Iron 1%
