1 medium eggplant
1 teaspoon taco sauce
1 small tomato
1 (16-ounce) loaf sourdough bread, sliced and toasted
1 small onion
Juice of 1 lemon
1 tablespoon yogurt
- Peel, cut and steam eggplant until tender.
- Peel tomato.
- Grate onion.
- Mix eggplant, tomato and onion with taco sauce, lemon and yogurt.
- Blend until mixture will spread.
- Serve with toast rounds made of sourdough bread. Serves 24.
% Fat: 9
Sodium: 118 milligrams
Total Fat: 1 gram
Cholesterol: 0 milligrams
(Above figures based on per serving basis.)