Path: swen.emba.uvm.edu!attmt1!attbtf!ip.att.net!mercury.cts.com!nntp2.crl.com!howland.erols.net!news-feed.inet.tele.dk!bofh.vszbr.cz!news-proxy.baileynm.com!bonkers!"Dancer^" Reply-To: "Dancer^" Newsgroups: rec.food.recipes Followup-To: poster Approved: arielle@taronga.com Subject: Diabetic, Low-Fat Spicy Thai Eggplant Salsa Message-ID: <933743817.22621@bonkers.taronga.com> Date: 04 Aug 99 00:16:57 CDT Lines: 33 Xref: swen.emba.uvm.edu rec.food.recipes:34950 Diabetic, Low-Fat Spicy Thai Eggplant Salsa olive oil spray 1 pound Japanese (slender) eggplant, 1/4-inch dice 1/4 cup rice vinegar 2 teaspoons toasted sesame oil 1 tablespoon minced ginger 1 teaspoon minced garlic 1 tablespoon soy sauce 1 tablespoon sugar 2 small red bell peppers, seeded and diced 1 medium red onion, diced 1 jalapeno chile pepper (or to taste), seeded and minced 1/3 cup mint and/or cilantro leaves, chopped salt and freshly ground pepper, to taste Preheat the oven to 450F. Lighly mist a baking sheet with cooking oil. Spread the eggplant cubes evenly on the baking sheet. Roast until the eggplant is soft, about 10 to 15 minutes. Remove from the oven. Let cool. Combine the vinegar, sesame oil, ginger, garlic, sauce, and sugar in a large bowl. Stir until the sugar is dissolved. Add the roasted eggplant, bell peppers, onion, jalapheno, and herb. Toss to combine. Season with salt and pepper. Let stand at room temperature for 30 minutes before serving. Makes 6 servings. Per serving: 66 Calories (kcal); 2g Total Fat; (22% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 177mg Sodium, Fiber 2.1 g. Exchanges: 2 Vegetable; 1/2 Fat.