Eggplant And Cracked Wheat Salad
|Garlic||3 Clove (15 gm), minced|
|Lemon juice||1 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cracked wheat||1 Cup (16 tbs)|
|Low fat yogurt||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , sliced|
1. Wash eggplant and puncture with fork every few inches, on all sides. Bake at 350Â° for 1 1/2 hours, until very soft. Cool.
2. Cut eggplant in half. Remove meat" and chop into 1/2 inch pieces.
3. Combine remaining ingredients except tomatoes and lemon wedges with eggplant in a large bowl. Chill.
4. Place 1/3 cup mound of eggplant mixture on top of tomato slice. Tuck a lemon wedge on the side