Asian Eggplant Caviar With Garlic Croutons Recipe

Prick eggplant several times with the tines of a fork, place on a cookie sheet and roast in the oven until tender. When cool enough to handle remove the stem end and peel off the skin. Globe eggplant needs to be drained in a colander to remove the bitter juices. Chop the eggplant in a food processor or, better yet, coarsely chop it with a knife or cleaver. Stir in the remaining ingredients (except for the cilantro) and chill several hours or overnight. Sprinkle the cilantro and garlic croutons on top before serving.

Calories 44 Fat 1.8 g Carbs 6 g Sodium 378 mg Fiber 1.5 g. Exchanges:1/2 Bread/Starch, 1 Vegetable, 1 Fat, 1/2 Other Carbohydrate