Guest guest Posted March 1, 2006 Report Posted March 1, 2006 ROASTED EGGPLANT DIP Yield: About 2-1/2 cups Source: " The Eating Well Diabetes Cookbook " Info: http://diabeticgourmet.com/book_archive/details/87.shtml INGREDIENTS - 1 large head garlic - 1 eggplant (1 to 1-1/4 pounds), cut in half lengthwise - 1 small onion, cut into 1/2-inch-thick slices - 1 ripe tomato, cored, sliced in half and seeded - 3 tablespoons lemon juice - 2 tablespoons chopped fresh mint - 1 tablespoon extra-virgin olive oil - 1/2 teaspoon salt, or to taste - Freshly ground pepper, or to taste DIRECTIONS Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper. Nutritional Information Per Serving (per tablespoon): Calories: 11, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 2 g, Protein: 0 g, Fiber: 0 g, Sodium: 30 mg Diabetic Exchanges: Free Food friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote
Guest guest Posted March 1, 2006 Report Posted March 1, 2006 Oh, lordy, eggplant again-ick! ROASTED EGGPLANT DIP ROASTED EGGPLANT DIP Yield: About 2-1/2 cups Source: " The Eating Well Diabetes Cookbook " Info: http://diabeticgourmet.com/book_archive/details/87.shtml INGREDIENTS - 1 large head garlic - 1 eggplant (1 to 1-1/4 pounds), cut in half lengthwise - 1 small onion, cut into 1/2-inch-thick slices - 1 ripe tomato, cored, sliced in half and seeded - 3 tablespoons lemon juice - 2 tablespoons chopped fresh mint - 1 tablespoon extra-virgin olive oil - 1/2 teaspoon salt, or to taste - Freshly ground pepper, or to taste DIRECTIONS Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper. Nutritional Information Per Serving (per tablespoon): Calories: 11, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 2 g, Protein: 0 g, Fiber: 0 g, Sodium: 30 mg Diabetic Exchanges: Free Food friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote
Guest guest Posted March 1, 2006 Report Posted March 1, 2006 Au contraire! YUM!!!!!!!!!! > Oh, lordy, eggplant again-ick! > > ROASTED EGGPLANT DIP > > > > ROASTED EGGPLANT DIP > > Yield: About 2-1/2 cups > Source: " The Eating Well Diabetes Cookbook " > Info: > http://diabeticgourmet.com/book_archive/details/87.shtml > > INGREDIENTS > > - 1 large head garlic > - 1 eggplant (1 to 1-1/4 pounds), cut in half lengthwise > - 1 small onion, cut into 1/2-inch-thick slices > - 1 ripe tomato, cored, sliced in half and seeded > - 3 tablespoons lemon juice > - 2 tablespoons chopped fresh mint > - 1 tablespoon extra-virgin olive oil > - 1/2 teaspoon salt, or to taste > - Freshly ground pepper, or to taste > > DIRECTIONS > > Set oven racks at the two lowest levels; preheat to > 450 degrees F. Peel as much of the papery skin from the > garlic as possible and wrap loosely in foil. Bake until > the garlic is soft, 30 minutes. Let cool slightly. > > Meanwhile, coat a baking sheet with cooking spray. Place > eggplant halves on the prepared baking sheet, cut-side down. > Roast for 10 minutes. Add onion slices and tomato halves to > the baking sheet and roast until all the vegetables are soft, > 10 to 15 minutes longer. Let cool slightly. > > Separate the garlic cloves and squeeze the soft pulp into a > medium bowl. Mash with the back of a spoon. Slip skins from > the eggplant and tomatoes; coarsely chop. Finely chop the > onion. Add the chopped vegetables to the garlic pulp and > stir in the lemon juice, mint, oil, salt and pepper. > > Nutritional Information Per Serving (per tablespoon): > Calories: 11, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 2 g, > Protein: 0 g, Fiber: 0 g, Sodium: 30 mg > Diabetic Exchanges: Free Food > > friends are quiet angels who lift us to our feet, when our wings have > forgotten how to fly > > > > > > Quote
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