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Ингредиенты
- 1 lrg Eggplant
- 2 x Green peppers Raw onion, diced, to taste Lemon juice to taste Salad oil to taste Salt and pepper to taste
Инструкции
- Bake eggplant and green peppers in a 350 deg. oven for 1 hour. Turn after 1/2 hour; let cold. Peel eggplant; if it is watery, squeeze and drain on paper towels.
- Skin and seed the green peppers. Chop eggplant and peppers, then combine.*
- When you are ready to serve, add in diced raw onion, lemon juice, salad oil, salt and pepper, all to taste.
- Refrigerateand eat cool as an appetizer.
- *This recipe freezes well. Freeze in the summer when eggplant is plentiful and defrost later and add in remaining ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 119mg | 3% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.34g | 1% |
| Protein 0.54g | 1% |
