|Fresh parsley||1 Tablespoon, chopped|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Teaspoon, minced|
|Onion||1⁄4 Cup (4 tbs), minced|
|Black pepper||1⁄4 Teaspoon|
1. Prick eggplant with a fork. Broil eggplant for 20 minutes, turning several times.
2. Peel eggplant and chop pulp.
3. Mix eggplant with lemon juice, onion, parsley, garlic, and black pepper.
Variation Delete lemon juice and substitute 2 teaspoons cider vinegar. Add 1/2 cup nonfat cottage cheese.
Delete garlic and add 1/4 teaspoon ground cumin in Step 3.
Use half lemon juice and half lime juice.
Add 1 jalaperio pepper, seeded and minced, 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and 1 teaspoon ground coriander.
Serving size: Complete recipe
Calories 161 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.21 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.3 mg0.9%
Total Carbohydrates 40 g13.4%
Dietary Fiber 17.4 g69.4%
Sugars 14.5 g
Protein 6 g12.5%
Vitamin A 28.1% Vitamin C 120.2%
Calcium 9.1% Iron 14.3%
*Based on a 2000 Calorie diet