Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants 1 tb Extra virgin olive oil
1 md Onion; finely chopped 1 tb Fresh lemon juice
1 tb Parsley, fresh; finely pn Salt
-chopped pn Pepper
2 Garlic cloves; minced

Preheat oven to 375 deg.

Pierce eggplants several times with the tip of a sharp knife and
place on a baking sheet. Bake until soft, about 50 minutes, turning
eggplants over after 25 minutes. Set aside to cool.

Cut eggplant in half lengthwise, scoop out pulp and discard skin.
Finely chop pulp and combine with onion, parsley, garlic, oil and
lemon juice. Season with salt and pepper.

Cover and refrigerate for 3 hours before serving.

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

Per serving: 46 cal; 1 g prot; 54 mg sod; 6 g carb; 2 g fat; 0 mg
chol;24 mg calcium

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