Title: Spicy Eggplant-Tomato Dip
Categories: Diabetic, Ow fat, Vegetables
Yield: 4 Servings

1 lb Eggplant
1/2 c Onion; chopped
1 tb Balsamic vinegar
1 ts Kosher salt
1/4 ts Black pepper
1 ts Garlic cloves; chopped
1 pn Cayenne pepper
3 tb Tomato paste
1 md Tomato; diced

Place eggplant on a double layer of paper towels and microwave on high for
12 minutes. Let cool. When the eggplant is cool enough to be handled, cut
in half lengthwise. Scoop out the soft pulp and place in a food processor
with all other ingredients, EXCEPT the diced tomato. Process briefly, until
coarsely chopped. Mix lightly with the diced tomatoes, and refrigerate,
covered, overnight. (This is an important step -- it allows all the flavors
to mingle together.)

Most of the quantities can be adjusted to suit your personal taste. I put
in rather more garlic and cayenne than the recipe called for.

Serving Ideas : Serve with crackers or wedges of pita bread.

NOTES : Per serving: 52 calories, 0.4 grams fat, 12 grams carbohydrate
Diabetic exchanges: 2 vegetables

Recipe by: adapted from "Microwave Gourmet" by Barbara Kafka

Posted to Digest eat-lf.v097.n230 by "Robin Carroll-Mann"
on Sep 13, 1997