1 large Eggplant; (1 1/2 pounds) 1/2 cup of chopped tomato 1/4 cup of finely chopped onion 3 Cloves garlic; minced 1/4 cup of fat-free yogurt 2 teaspoons of Extra-virgin olive oil 1/2 teaspoon of dried oregano leaves 1 tablespoon of lemon juice; up to 2 Salt and pepper to taste 2 Ripe olives; sliced, garnish Lavosh; or pita bread
1. Pierce eggplant in several places with fork; place in baking pan. Bake at 350ºF. until eggplant is soft, 45 to 50 minutes. Cool. 2. Cut eggplant in half; scoop out pulp with spoon. Mix eggplant, tomato, onion, garlic, yogurt, olive oil, and oregano in bowl; season to taste with lemon juice, salt, and pepper. Refrigerate 3 to 4 hours for flavors to blend. 3. Spoon eggplant into bowl; garnish with olives. Serve with lavosh or pita wedges (not included in nutritional data). Per Sv: (generous 2 Tbs.) 59 cal; 2.1g fat; 19.1mg sod; 1.8g prot; 10.1g carb; Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Apr 13, 1999, converted by MM_Buster v2.0l.
