Ingredients

1 medium eggplant
2 large garlic cloves, chopped
4 tablespoons lemon juice
2 tablespoons chopped parsley
salt and pepper to taste
crusty bread

Directions

Preheat oven to 450 degrees. Pierce eggplant several times with fork, place on cookie sheet, bake 45 minutes or until soft when pierced with fork. Cool. Scoop out soft inside of eggplant. Discard skin (if more bitter taste is desired, use skin). Put eggplant, garlic and parsley in food processor, adding olive oil and thin stream of lemon juice while processing. Add salt and pepper to taste. Process until smooth. Makes 21/2 cups. Serve with slices of crusty bread.

Each serving contains 132 calories, 1 g fat, 33 g carb, 100 mg sodium, 0 chol.