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Ингредиенты
- 2 x 1-1/2 lb. eggplants
- 1 med Onion, chopped
- 1 x Garlic clove, mined
- 2 Tbsp. Chopped fresh flat-leafed parsley leaves, plus parsley sprigs for garnish
- 1 tsp Chopped fresh thyme leaves
- 2 tsp Chopped fresh basil leaves
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Liquid removed bottled capers, minced fine Pita loaves, cut into wedges
Инструкции
- Pierce the eggplants in several places with a fork and place them on a rack of a broiler pan under a preheated broiler about 6 inches from the heat, tuning them, for 30 to 35 min, or possibly till they are soft. Let the eggplants cold till they can be handled, halve them, and throw away as many seeds as possible. Scrape the flesh away from the skin and squeeze the eggplant gently between paper towels to remove as much excess liquid as possible. In a bowl mash the eggplant coarsely, stir in the onion, the garlic, the chopped herbs, the oil, the vinegar, the capers, and salt and pepper to taste, and let the spread stand, covered and chilled, for 3 hrs to allow the flavors to develop. The eggplant spread may be made 1 day in advance and kept covered and chilled. Garnish the eggplant spread with the parsley sprigs and serve it with the pita wedges.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 925g | |
| Calories 588 | |
| Calories from Fat 372 | 63% |
| Total Fat 42.17g | 53% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 532mg | 22% |
| Potassium 1871mg | 53% |
| Total Carbs 53.08g | 14% |
| Dietary Fiber 27.4g | 91% |
| Sugars 21.57g | 14% |
| Protein 9.16g | 15% |
