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Eggplant Caviar
Source: dLife

Creamy dip of eggplant, tomato, yogurt, garlic, and lemon juice.. Low in carbohydrates.

Rating:
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 62.2
Total Carbs 8.3 g
Dietary Fiber 3.4 g
Sugars 3.6 g
Total Fat 2.6 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 222.6 mg
Protein 1.6 g
Sodium 43.5 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  whole eggplant
0 1/2 cup  chopped tomato
0 1/4 cup  fresh chopped onion
3 each  medium garlic cloves
0 1/4 cup  lowfat plain yogurt
2 tsp  extra virgin olive oil
0 1/2 tsp  oregano leaves
2 tbsp  fresh lemon juice
4 each  Olives, black, jumbo, pitted, canned
1 pinch  salt and pepper
Directions
  1. Pierce eggplant in several places with fork and place in baking pan.
  2. Bake at 350 degrees F until eggplant is soft, approximately 45 to 50 minutes; cool.
  3. Cut eggplant in half; scoop out pulp with spoon.
  4. Mix eggplant, tomato, onion, garlic, yogurt, olive oil, and oregano in bowl. Season to taste with lemon juice, salt, and pepper.
  5. Refrigerate 3 to 4 hours for flavors to blend.

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