MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Eggplant Dip
  Categories: Diabetic, Appetizers, Low-fat/cal
       Yield: 16 servings
  
       1 md Eggplant;                           1 tb Fresh lemon juice/vinegar;
       3 md Green onions; finely chopped        1 tb Vegetable oil;
       1 lg Tomato; peeled & chopped          1/2 ts Salt;
       1 sm Clove garlic; finely chopped      1/4 ts Freshly ground pepper;
     1/2    Stalk celery; finely chopped   
  
   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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