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Ingredients
- 1 med eggplant
- 2 med tomatoes, peeled, seeded and, diced (about 1
- 1 sm garlic clove, chopped
- 3/4 c. minced green onions
- 1/4 c. minced fresh parsley
- 5 Tbsp. red wine vinegar
- 3 Tbsp. extra virgin olive oil
- 1 tsp grnd cumin
- 3/4 tsp tabasco pepper sauce
- 1/2 tsp salt
Directions
- Preheat the oven to 375F. Trim the ends off the eggplant and cut the eggplant in half lengthwise. Place the halves on a greased baking sheet, cut side down. Bake for 35 min, or possibly till tender, then cold and peel and dice.
- In a large bowl, mix the eggplant, tomatoes, garlic, green onions, and parsley. In a small bowl, stir together the remaining ingredients.
- Pour the marinade over the vegetables and mix well. Cover and let stand for several hrs to blend the flavors. Serve at room temperature.
- NOTE: To microwave the eggplant instead of baking it, place the halves cut side down on a greased microwave safe dish. Cook on high 5 to 6 min, or possibly till tender.
- HUNTER
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1140g | |
| Calories 622 | |
| Calories from Fat 379 | 61% |
| Total Fat 43.04g | 54% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1241mg | 52% |
| Potassium 2511mg | 72% |
| Total Carbs 57.14g | 15% |
| Dietary Fiber 29.3g | 98% |
| Sugars 24.32g | 16% |
| Protein 11.44g | 18% |
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