Categories: Appetizers, Low-cal 
      Yield: 16 servings 
  
      1 md Eggplant 
      3 md Green onions, finely chopped 
      1 lg Tomato, peeled & chopped 
      1 sm Clove garlic, finely chopped 
    1/2    Stalk celery, finely chopped 
      1 tb Fresh lemon juice or vinegar 
      1 tb Vegetable oil 
    1/2 ts Salt 
    1/4 ts Freshly ground pepper 
  
  Eggplant dip is popular in many Mediterranean countries.  In the West it is 
  often called poor man's caviar.  It's good with raw vegetable dippers or on 
  crisp Melba toast. 
   
  Prick whole eggplant in several places with a fork.  Place in a baking pan 
  and bake in 400 F oven for 30 minutes.  Cool, peel and chop finely.  (A 
  blender or food processor can be used but avoid overprocessing.  Dip is 
  best when it has some crunch.) 
   
  Combine eggplant, onions, tomato, garlic and celery.  Add lemon juice, 
  vegetable oil, salt and freshly ground pepper.  Cover tightly and 
  refrigerate for several hours to blend flavors. 
   
  2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange) 
   
  Source:  Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not 
  tested by Elizabeth Rodier, Dec 93.