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1 eggplant (1-1 1/4 lbs), cut in half lengthwise
1 small onion, cut into 1/2" thick slices
1 ripe tomato, cored, sliced in half and seeded
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, or to taste
freshly ground pepper, or to taste
Set oven racks at the two lowest levels; preheat to 450F .
Peel as much of the papery skin from the garlic as possible and wrap loosely in foil.
Bake until the garlic is soft, 30 minutes. Let cool slightly.
Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut side down. Roast for 10 minutes. Add onion slices and tomato halves
to the baking sheet and roast until all the vegetables are soft, 10-15 minutes longer. Let cool slightly.
Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
Makes 2 1/2 cups
Nutritional information per serving: (per tablespoon) cal 11, fat 0, chol 0, carb 2g,
protein 0, fiber 0, sodium 30mg
Exchanges per serving: free
