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Ingredients
- 3 lrg Aubergines Coarse salt Extra virgin olive oil
- 2 lb Ripe tomatoes
- 3 x Garlic cloves, minced
- 2 Tbsp. Parsley, minced
- 1 Tbsp. Lemon juice
- 1/8 tsp Sugar Salt & pepper Parsley to garnish
Directions
- Cut unpeeled aubergines into 1/2" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 min. Wipe with a damp cloth. Heat sufficient extra virgin olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often until tender. Remove from pan & drain. Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute/fry remaining pulp in a little extra virgin olive oil until soft. Add in garlic & parsley. Cover, reduce heat & cook for 30 to 40 min. Remove from heat, cold, add in lemon juice, sugar, salt & pepper. Place aubergine in a shallow serving dish or possibly glass bowl. Pour tomato mix on top & refrigerateuntil ready to serve. Garnish with parsley sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 492g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 8 | 7% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 1152mg | 33% |
| Total Carbs 25.16g | 7% |
| Dietary Fiber 12.1g | 40% |
| Sugars 12.09g | 8% |
| Protein 4.84g | 8% |
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