Eggplant Caviar, With Garlic

Ingredients

• 1 ½ pound eggplant
• 1 large clove garlic, finely minced
• ¼ cup finely chopped onions
• Juice of 1 lemon
• 2 to 3 tablespoons plain yogurt
• 1 tablespoon olive oil
• 2 tablespoons toasted sesame seeds

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    224 calories; 12 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 6 grams protein; 2 milligrams cholesterol; 17 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

1. Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
2. When the eggplant is cool enough to handle, scrape the pulp from the skin and mash it to a puree. Mix it with the garlic, onion, lemon and 2 to 3 tablespoons yogurt depending on the consistency you would like the mixture. Add the olive oil and sesame seeds. Refrigerate until a half hour before serving.