Roasted Eggplant Caviar - Atkins Diet Recipes

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Category : Appetizers And Snacks

Recipe : Roasted Eggplant Caviar

This dip is nice as a centerpiece for a plate of cut-up vegetables, or it can be served
with pita and vegetable chips.

Makes 4 servings

1 medium eggplant
1/4 teaspoon salt
2 tablespoons minced fresh parsley
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon minced onion
2 medium Belgian endives (8 ounces), leaves separated
1 garlic clove

Prepare grill for a low fire, using direct method (see Cooking Methods) .
Slice eggplant in half lengthwise; with paring knife gently cut 1/2" cross hatch
pattern through flesh, being careful not to pierce skin.
Place eggplant halves skin-side down on coolest part of grill; grill 25 minutes, until
soft and bubbling. Allow to cool slightly and scoop pulp from shells, avoiding any
burned parts. Discard shells.
In blender or food processor, combine grilled eggplant, parsley, juice, onion,
garlic, salt and pepper; puree until blended to the consistency of lumpy oatmeal.
Transfer dip to small serving bowl; cover and refrigerate if not serving at once.
Place bowl on platter, surround with endive leaves and serve.

SERVING (1/4 CUP + 1/2 CUP ENDIVE LEAVES) PROVIDES: 2 Vegetables.

PER SERVING: 50 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 147 mg
Sodium, 12 g Total Carbohydrate, 4 g Dietary Fiber, 2 g Protein, 57 mg Calcium