Low Fat Eggplant Relish

Here is a lowfat egglant relish. Most of them (also called caponata in italian and savory) are pretty fatty because of all the olive oil. The Sicilians make theirs with raisins and much sweeter(more likechutney). Hope this brings back happy memories!

Ingredients :

Chopped-Eggplant Relish
2 medium eggplants, (about 2 pounds)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced

Preparation Method :

1. Preheat oven to 400°.

2. Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400° for 40 minutes or until tender (eggplants should be tender yet firm enough to chop).

3. Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.

4. Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.

Yield: 2 cups (serving size: 1/4 cup)

CALORIES 26 (3% from fat);
FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g);
IRON 0.7mg;
CHOLESTEROL 0.0mg;
CALCIUM 37mg;
CARBOHYDRATE 6.3g;
SODIUM 78mg;
PROTEIN 1.1g;
FIBER 1.5g

Source : Cooking Light, March 1997
Formatted by : Chupa Babi