Tuna-Eggplant Poseidon

1 medium eggplant

2 teaspoons lemon juice

1 teaspoon salt

12 ounces drained, canned tuna fish, flaked

1/2 cup tomato purée

1/2 teaspoon basil

1/4 teaspoon onion powder

1/4 teaspoon paprika

Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.

NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.

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