---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EGGPLANT DIP (RODIER)
  Categories: Diabetic, Appetizers, Low-fat
       Yield: 16 servings
  
       1 md Eggplant;
       3 md Green onions; finely chopped
       1 lg Tomato; peeled & chopped
       1 sm Clove garlic; finely chopped
     1/2    Stalk celery; finely chopped
       1 tb Fresh lemon juice/vinegar;
       1 tb Vegetable oil;
     1/2 ts Salt;
     1/4 ts Freshly ground pepper;
  
   Eggplant dip is popular in many Mediterranean
   countries.  In the West it is often called poor man’s
   caviar.  It’s good with raw vegetable dippers or on
   crisp Melba toast.
   
   Prick whole eggplant in several places with a fork.
   Place in a baking pan and bake in 400 F oven for 30
   minutes.  Cool, peel and chop finely. (A blender or
   food processor can be used but avoid overprocessing.
   Dip is best when it has some crunch.)
   
   Combine eggplant, onions, tomato, garlic and celery.
   Add lemon juice, vegetable oil, salt and freshly
   ground pepper.  Cover tightly and refrigerate for
   several hours to blend flavors.
   
   2 tb - 17 calories, 2 g carbohydrate, 1 g fat,
   1++extra (free exchange)
   
   Source:  Choice Cooking, Canadian Diabetes Assoc. 1986
   Shared but not tested by Elizabeth Rodier, Dec 93.
  
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