Soak 1/4 cup minced red onion in water. Pierce 2 eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, 3 tablespoons olive oil, some chopped cilantro and parsley, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil.
Per Serving: Calories: 161; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein:3 grams; Total carbohydrates: 17 grams; Sugar: 7 grams; Fiber: 9.5 grams; Cholesterol: 0 milligrams; Sodium: 79 milligrams
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine