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Add a photothe recipe is one of the hundred variations of the original eggplant salad. It has passed all exams with a good grade.
Ingredients
- 2-3 big eggplants
- 2 red onions, medium, finely chopped
- 2 slices of bread (at least 2 days old)
- 2 tablespoons of olive spread
- 3 tablespoons of white soft cheese
- 3 garlic cloves, crushed
- Parsley (a bunch)
- 2 tablespoons white wine vinegar
- ½ lemon (the juice)
- 1 cup extra virgin olive oil
Directions
- Coat an oven dish with olive oil, put the eggplants and bake them in 180 °C for 35 â 40 minutes. During this time turn them around once or twice. Remove from the oven and let them chill. Then cut them in pieces.
- Spread the lemon juice on the eggplants.
- Put them in the blender along with the other ingredients to receive a smooth and tight mixture.
- Put it in the refrigerator for some hours.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1858g | |
| Calories 2658 | |
| Calories from Fat 2044 | 77% |
| Total Fat 231.3g | 289% |
| Saturated Fat 36.61g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 619mg | 26% |
| Potassium 2983mg | 85% |
| Total Carbs 137.57g | 37% |
| Dietary Fiber 39.0g | 130% |
| Sugars 51.73g | 34% |
| Protein 28.29g | 45% |
