Eggplant Caviar

Middle Eastern flavors will tempt you to second helpings!

Eggplant Caviar
6 servings (about 2 tablespoons each)
1 large eggplant (about 11⁄2 pounds)
1⁄2 cup finely chopped tomato
1⁄4 cup each: finely chopped onion,
reduced-fat yogurt
3 cloves garlic, minced
2 tablespoons olive oil
1⁄2 teaspoon dried oregano leaves
1–2 tablespoons lemon juice
Salt and pepper, to taste
Dippers: lavosh or pita bread wedges
1. Pierce eggplant in several places with fork and place in slow cooker; cover
and cook on low until tender, 4 to 5 hours. Cool to room temperature.
2. Cut eggplant in half; scoop out pulp with spoon. Mash eggplant and
mix with remaining ingredients, except lemon juice, salt, pepper, and dippers.
Season to taste with lemon juice, salt, and pepper. Serve with dippers
(not included in nutritional data).
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
Exchanges:
Milk: 0.0
Vegetable: 1.5
Fruit: 0.0
Bread: 0.0
Meat: 0.0
Fat: 0.5

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