MELIZZANO DESPINA
From: "America's Everyday Diabetes Cookbook"
Servings: 4
1 medium eggplant
1 tsp vegetable oil
1 onion
2 Tbsp lemon juice
1/4 cup olive oil
Few sprigs fresh parsley, chopped
Salt and pepper to taste
Preheat oven to 450 degrees F.
Brush eggplant lightly with vegetable oil. Using a fork,
pierce the skin lightly at 1-inch intervals. Place on a
baking sheet and bake for 1 hour, or until eggplant is
very soft and the skin is dark brown and caved in.
Transfer eggplant to a working surface. Cut off 1 inch at
the stem end and discard (this part never quite cooks through).
Peel the eggplant by picking at an edge from the cut end, then
pulling upward. The skin should come off easily in strips.
Cut the eggplant lengthwise and place each half with the
interior facing you. With a spoon scoop out the tongues of
seed-pods, leaving as much of the flesh as possible. To remove
the additional seed-pods hiding inside, cut each piece of
eggplant in half and repeat the deseeding procedure. Once
deseeded, let cleaned eggplant flesh sit to shed some of
its excess water.
Transfer drained eggplant flesh to a bowl. Using a wooden
spoon, mash and then whip the pulp until smooth and very soft.
Coarsely grate onion directly into the eggplant (the onion
juice that results is very important to this dip). Add lemon
juice and whip with a wooden spoon until perfectly integrated.
Keep beating and add olive oil in a very thin stream; the
result should be a frothy, light colored emulsion. Season
to taste with salt and pepper. Transfer to a serving bowl
and garnish with chopped parsley.
Servings: 4
Nutrition per Serving:
166 Calories, 15g Fat, 0mg Cholesterol, 1g Protein,
9g Carbs, 0g Fiber, 4mg Sodium
Diabetic Exchanges: 2 Vegetables, 3 Fat
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