Belgian Endive #1

BELGIAN ENDIVE WITH EGGPLANT, OLIVES AND PINE NUTS
Ingredients:
1 small eggplant
1 ½ tsp olive oil
3 Kalamata olives, chopped
2 tsp toasted pine nuts
¼ tsp lemon juice
¼ tsp salt
¼ tsp black pepper
12 Belgian endive leaves
1 tsp chopped parsley

Directions: Preheat oven to 425 degrees. Pierce eggplant in 4-5 places with a fork and place in a baking pan. Roast until completely soft, 20-30 minutes, turning once or twice. Remove from oven and let cool. Cut eggplant in half lengthwise, and scrape out pulp, discarding stem and skin. Finely shop eggplant, and place in a medium bowl. Gradually add oil, stirring vigorously, until eggplant absorbs it. Stir in olives, pine nuts, lemon juice, salt and pepper. Spoon eggplant mixture onto wide end of endive leaves and sprinkle with parsley.

Makes: 4 servings

Calories: 75 calories
Fat: 3 gm
Carbohydrate: 10 gm
Protein: 2 gm

From: Prevention.com: low-carb recipes