Eggplant Caviar

Yield:  2.5 cups [4 servings]

Ingredients

• 1 medium eggplant
• 1 T olive oil
• Juice of ½ lemon
• Salt to taste
• ½ chopped tomato [optional]

Instructions

1. Roast eggplant for 30 minutes at high heat [450°] Let cool, peel, and mash over colander.
2. Stir in other ingredients

Notes:  Super easy, low cal.


Variations:

• Moroccan seasonings: add 1 clove crushed garlic, cumin, ¼ T harissa, 3T cilantro

Source: Claudia Roden