Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender. Let cool, then peel and dice the eggplant. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving. Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop. Yield: Approx. 2 cups SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
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|Serving Size: 1 Serving (627g)|
|Recipe Makes: 1|
|Calories from Fat: 76 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 22mg||7 %|
|Sodium 400.2mg||14 %|
|Potassium 1389.2mg||37 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 19.5g|
|Protein 15.7g||22 %|
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Calories per serving: 268
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