Another AHA recipe prepared by Peppers Fine Foods' Chef John Lawrence at the American Heart Association's "Go Red" Event at St. Vincent's Hospital in Worcester, Friday night, Feb. 24, 2011:
Ingredients for Eggplant Caviar
- 1 medium eggplant (about 1 1/2 pounds)
- 1 medium yellow, green, or red bell pepper
- 1 small red onion
- 3 medium Italian plum tomatoes
- 1/2 cup snipped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (extra-virgin preferred)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
Preheat the oven to 375°F. Place the eggplant on a baking sheet. Pierce the eggplant with a fork in two or three spots. Bake for 45 minutes, or until tender (it will wrinkle and collapse). Set aside to cool.
Meanwhile, finely chop the bell pepper and onion. Put in a medium bowl. Cut the tomatoes in half. Using a spoon, scoop out and discard the seeds and juice. Finely chop the tomato flesh. Add to the bell pepper mixture. Stir in the remaining ingredients except the eggplant. Set aside.
Peel and quarter the cooled eggplant. Using a spoon, scoop out the seeds. Squeeze the liquid from the eggplant quarters. Finely chop the eggplant. Stir into the bell pepper mixture. Serve at room temperature or refrigerate in a covered container and serve chilled.
Nutrients per Serving: Calories 19, Total Fat 1.0 g, Saturated Fat 0.0 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 1.0 g, Cholesterol 0 mg, Sodium 31 mg, Carbohydrates 3 g, Sugars 2 g, Fiber 1 g, Protein 1 g
Dietary Exchanges: Free
EGGPLANT CAVIAR NACHOS
For one serving, put 1 cup unsalted baked tortilla chips on a microwaveable or oven-safe plate. Spoon 1/4 cup Eggplant Caviar over the chips. Sprinkle with 2 tablespoons shredded low-fat Cheddar or Monterey Jack cheese. Microwave on 100% power (high) for 1 to 2 minutes or bake at 350°F for 10 minutes, or until the cheese has melted.
Nutrients per Serving: Calories 173, Total Fat 3.0 g, Saturated Fat 1.0 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 1.0 g, Cholesterol 3 mg, Sodium 148 mg, Carbohydrates 31 g, Sugars 3 g, Fiber 5 g, Protein 7 g
Dietary Exchanges: 1 1/2 starch, 1 vegetable, 'h fat