1 large (1 1/2-pound) eggplant
14 sun-dried tomato halves. (not oil-packed)
10 garlic cloves, peeled
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
Preheat the oven to 450Âº E
Halve the eggplant lengthwise; cut 2 deep slits in each of the cut sides. Insert the tomatoes and garlic into the slits. Place the eggplant in a 12 X 8" baking pan; bake, covÂered, until the eggplant is tender, about 45 minutes. Cool until comfortable to handle, about 15 minutes.
Scoop out the eggplant pulp, tomatoes and garlic; place in a blender or food processor. Add the lemon juice, oregano, oil, cumin and pepper flakes; puree. Transfer to a serving bowl and serve at room temperature.
PER SERVING: 58 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 11 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 47 mg Calcium.
SERVING PROVIDES: 1 Fruit/Vegetable.
POINTS PER SERVING: 1.
MAKES 6 SERVINGS