Title: Eggplant dip (rodier)
 Categories: Diabetic, Appetizers, Low-fat, Canadian
      Yield: 16 Servings
 
      1 md Eggplant;
      3 md Green onions; finely chopped
      1 lg Tomato; peeled & chopped
      1 sm Clove garlic; finely chopped
    1/2    Stalk celery; finely chopped
      1 tb Fresh lemon juice/vinegar;
      1 tb Vegetable oil;
    1/2 ts Salt;
    1/4 ts Freshly ground pepper;
 
  Eggplant dip is popular in many Mediterranean countries. In the West
  it is often called poor man's caviar. It's good with raw vegetable
  dippers or on crisp Melba toast.
  
  Prick whole eggplant in several places with a fork. Place in a baking
  pan and bake in 400 F oven for 30 minutes. Cool, peel and chop
  finely. (A blender or food processor can be used but avoid
  overprocessing. Dip is best when it has some crunch.)
  
  Combine eggplant, onions, tomato, garlic and celery. Add lemon juice,
  vegetable oil, salt and freshly ground pepper. Cover tightly and
  refrigerate for several hours to blend flavors.
  
  2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free
  exchange)