Recipe(tried): Lowfat Peasant "Caviar"

This one's for all the girls on the Weight To Go board!

G's Peasant Caviar
Yield: About 1 cup @ 20 calories per 2 tablespoons

1 pound of eggplant - either 1 large or several small (not asian)
1 tablespoon olive oil + more for garnish
1/4 cup pine nuts
2 cloves garlic, peeled and cut in half
2 tablespoons fresh parsley + more for garnish
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper
teaspoon salt

Cut the eggplant into " slices and salt heavily. Plate between paper towels and top with a weight (cutting board) to press out the liquid. Let sit at least 1 hour.
Place eggplant in a baking dish and brush with olive oil. Bake in a preheated 375 oven for 30 minutes or until the flesh is soft. Scoop the flesh from the skin and set it aside to cool. Discard the skin.
Heat the oil in a skillet over medium-high heat and add the pine nuts and garlic, stirring constantly until the nuts are toasted and the garlic begins to brown. Remove from heat immediately.
Drop pine nuts, garlic and olive oil into a food processor and pulse until minced.
Add remaining ingredients plus the eggplant and process until smooth.
Spoon caviar into a serving bowl, drizzle with a little olive oil and sprinkle with fresh parsley. Serve with crostini.
Store in refrigerator for up to 3 days.