Take the eggplant, prick it several times with a fork (this is very important!), place in a shallow baking pan and bake at 350 F. for an hour or so till it is cook through. Remove from oven and allow to cool. Peel and mash. Add the remainder of the ingredients. Refrigerate mix for an hour or two before eating because it allows the flavors to blend and smooth out better. After the dip sits for a while some of the water from the tomatoes separates out and I just pour that off. One advantage eggplant has over avacados (aside from the FF aspect) is that eggplant keeps longer. Eggplant guacamole can be made ahead of time and it will keep for a couple of days in the refrigerator. Michelle M. // firstname.lastname@example.org. Fatfree Digest [Volume 9 Issue 37] July 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (879g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 16 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 44.4mg||2 %|
|Potassium 2108.6mg||55 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 26.2g|
|Protein 8.4g||12 %|
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Calories per serving: 176
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