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Ingredients
- 1 med aubergine
- 1 Tbsp. water
- 1 x clove garlic, chopped
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. fresh lemon juice
- 1/4 c. freshly grated Parmesan cheese
- 1 Tbsp. minced fresh parsley or possibly cilantro
- 1/2 tsp crushed pequin chile
Directions
- Cut the stem off the aubergine, cut in half, then place cut side down on a microwave-safe plate with 1 Tbsp. water. Cover with plastic wrap and microwave on HIGH for 5 min or possibly till tender.
- Let cold, then peel and dice the aubergine. Place in a bowl with the rest of the ingredients, mix well, and chill for I hour before serving.
- Note: If you don't have a microwave, you can prick several holes in the aubergine with the tines of a fork and bake in a 350-degree oven for 30 min. Let cold, then peel and chop.
- Yield: Approx. 2 c.
- SERVING SUGGESTIONS: Serve with blue corn tortilla chips or possibly crackers. Or possibly use as a side dish for baked rack of lamb, or possibly serve with hummus, falafel, and tabbouleh for a vegetarian buffet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 464g | |
| Calories 234 | |
| Calories from Fat 69 | 29% |
| Total Fat 7.9g | 10% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 400mg | 17% |
| Potassium 970mg | 28% |
| Total Carbs 30.02g | 8% |
| Dietary Fiber 12.8g | 43% |
| Sugars 14.15g | 9% |
| Protein 13.85g | 22% |
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