Nadia Comaneci's Salata' de Vinete

Eggplant Salad

1 large eggplant (about 1-1/4 lbs.)
1/4 cup olive oil
1/2 cup lite mayonnaise (not fat free)
1 medium white onion, diced
salt, to taste

• 1. Heat oven to 400 degrees.
• 2. Prick eggplant skin in several places with a sharp knife. Place on a baking sheet in oven.
• 3. Bake eggplant, turning occasionally, about 30 minutes or until soft. Remove from oven and let eggplant cool to room temperature.
• 4. Remove and discard the skin. Chop the cooked eggplant on a cutting board and place in a bowl. Do not chop too finely--you should still be able to feel the texture of the eggplant.
• 5. While stirring, drizzle in olive oil gradually until well blended.
• 6. Stir in lite mayonnaise until blended, then stir in diced onion. Add salt to taste.
• 7. Serve with melba toast.

12 Servings (about 1/4 cup each)

Nutrition Information per Serving
Calories: 80            Carbohydrate:  5 grams            Protein:  1 gram
          Fat:  8 grams           Sodium:  131                        Fiber:  2 grams