Ingredients

1 medium eggplant (about 1-1/2 pounds)

3 Tbsp. finely chopped onion

1 small clove garlic, minced

2 Tbsp. olive or vegetable oil

2 medium tomatoes, finely chopped

1/2 lemon -grated peel and juice

1 tsp. Worcestershire sauce

1/4 tsp. salt

toast triangles or assorted crackers

Preparation

  • Makes about 2-1/2 cups
    • Place the whole, unpeeled eggplant in a baking pan.
    • Bake at 400º F for 45 to 50 minutes (eggplant will soften and collapse).
    • Cool slightly to handle.
    • Peel and finely chop. In a small saucepan, saute the onion and garlic in the oil until tender.
    • In a bowl, combine eggplant, onion mixture, tomatoes, lemon peel and juice, Worcestershire sauce, and salt.
    • Cover and chill.
    • Serve as a spread on toast or crackers.
    • Garnish with lemon cartwheel twists and parsley sprigs, if desired.
    • LOWER IN CALORIES VARIATION
    • Use only 1 tablespoon of oil.
    • Serve as a dip with assorted raw vegetables (cucumber, zucchini, or jicama slices).
    • About 8 calories and 2 mg. sodium per tablespoon.