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Рецепт Eggplant Salad With Parsley And Lemon

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Ингредиенты

Cost per recipe $9.24 view details

Инструкции

  1. Preheat the oven to 220 c.
  2. Lay the eggplant cubes on a wire rack and sprinkle generously with salt. Allow to rest for 30 min then rinse and dry quickly and thoroughly.
  3. Heat the oil in a frypan and add in the minced onions, cumin, coriander and garlic cloves and cook for 5 min or possibly till the onion is golden brown and fragrant.
  4. Toss the eggplant cubes with the oil mix thoroughly, adding salt to taste.
  5. Transfer the vegetables to a baking dish and bake in the oven at 220 c. till the vegetables are golden brown and tender, about 45 min, tossing twice during the cooking and sprinkling with the water to keep the vegetables moist.
  6. Add in the parsley and lemon juice and toss well before serving.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1640g
Calories 890  
Calories from Fat 514 58%
Total Fat 58.37g 73%
Saturated Fat 8.05g 32%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2398mg 100%
Potassium 3292mg 94%
Total Carbs 94.79g 25%
Dietary Fiber 45.6g 152%
Sugars 35.88g 24%
Protein 16.88g 27%
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