Monk's Salad - {Salatat REhib}

Cook eggplants either over medium heat on grill or on rack set over gas burner on high, turning, until eggplants are soft and skin charred, 2 to 3 minutes per side.

Remove stem and charred parts and cut eggplants into 1/4-inch dice. Mix with tomato.

Mix lemon juice, garlic, oil, parsley and salt and gently stir into eggplant mixture.

This recipe yields 1 cup.

Each 1/4 cup: 108 calories ; 152 mg sodium; 0 cholesterol; 10 grams fat; 4 grams carbohydrates; 1 gram protein; 0.49 gram fiber.