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Ингредиенты
- 1 lrg Eggplant,(1 1/2 To 1 3/4 Lb)
- 1 med Onion, Finely Minced
- 1 med Tomato, Meaty, Peeled And Finely Minced
- 2 lrg Cloves Garlic, Chopped
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Red Wine Vinegar Salt And Freshly Grnd Black Pepper Fresh Parsley, Minced For Garnish
Инструкции
- Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, till soft, about 50 min, turing midway through the baking time. Remove from the oven and cold. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop till very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper.
- Cover and chill for several hrs. Place in a serving dish and garnish with the parsley. Serve with pita triangles or possibly cocktail rye bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 34 | |
| Calories from Fat 16 | 47% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 158mg | 5% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.98g | 1% |
| Protein 0.73g | 1% |
