Spicy Eggplant-Tomato Dip
Servings: 4

1 pound eggplant
1/2 cup onion, chopped
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon garlic cloves, chopped
pinch cayenne pepper
3 tablespoons tomato paste
1 medium tomato, diced

Place eggplant on a double layer of paper towels and microwave on high for 12 minutes. Let cool.

When the eggplant is cool enough to be handled, cut in half lengthwise. Scoop out the soft pulp and place in a food processor with all other ingredients, EXCEPT the diced tomato. Process briefly, until coarsely chopped.

Mix lightly with the diced tomatoes, and refrigerate, covered, overnight. (This is an important step -- it allows all the flavors to mingle together.)

Most of the quantities can be adjusted to suit your personal taste. I put in rather more garlic and cayenne than the recipe called for.

Serving Ideas: Serve with crackers or wedges of pita bread.

Per serving: 52 calories, 0.4 grams fat, 12 grams carbohydrate
Diabetic exchanges: 2 vegetables

alt.food.low-fat/Robin Carroll-Mann/1997
Adapted from: Microwave Gourmet by Barbara Kafka