Eggplant and Tomato-Mint Salsa

Try this salsa as an appetizer with crusty bread slices or crackers - or you could use it as a filling for pita bread to make pocket sandwiches.

Slice two medium eggplants (about 1 1/2 pounds total) in half lengthwise. Lightly score the cut sides of the eggplant by making a few shallow x's with a knife. Place the eggplant, cut sides down on a prepared grill (or stovetop grill pan) coated with cooking spray and cook for 20 minutes until very tender, turning occasionally. The recipe didn't specify how much heat to use, so I kept the burner hovering between medium/medium-high, and this seems to have worked perfectly.

Scoop out the pulp - be careful not to burn your fingers! - and place the pulp in a sieve; let stand for one hour until cooled and drained.

Coarsely mash the pulp and place in a bowl, along with one and a half cups chopped, seeded tomato, 1/4 cup chopped fresh mint, 2 teaspoons lemon juice, 1 teaspoon olive oil, 1/4 tsp. salt, 1/4 tsp. black pepper, and one minced garlic clove.

Serve at room temperature. Each 1/2 cup is 70 calories - you should have about 4 servings.

Cost:
eggplant $2.37
tomato $2.95
mint $1.99