Chopped-Eggplant Relish

By [e-mail]

Yield: 2 cups (serving size: 1/4 cup)

Ingredients

• 2 Medium eggplants (about 2 pounds)
• 2 Tablespoons chopped fresh parsley
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 Garlic cloves, minced

Preparation

Step 1

Preheat oven to 400°.
Pierce eggplants several times with a fork.
Place eggplants on a baking sheet
Bake at 400° for 40 minutes or until tender (eggplants should be tender yet firm enough to chop).
Cut each eggplant lengthwise into quarters; drain well.
Peel eggplant; chop pulp.
Combine the chopped eggplant and remaining ingredients in a medium bowl; Stir mixture gently.


Nutritional Information
Calories: 26 (3% from fat)
Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.1g)
Carbohydrate: 6.3g
Fiber: 1.5g
Protein: 1.1g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 78mg
Calcium: 37mg