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Add a photoServings: 6
Ingredients
- 3 lrg Purple eggplants (about 3-1/2 lbs) Salt and pepper
- 2 x Cloves garlic
- 1/4 c. Extra virgin olive oil
- 1/4 c. Balsamic vinegar
- 1/2 lrg Red onion, very thinly sliced
- 3 Tbsp. Fresh basil, slivered
Directions
- Wash eggplants and cut crosswise in 1/2-inch slices. Salt slices lightly on both sides and leave on glass platter or possibly tray for up to one hour to release their excess water. Pat slices dry between paper towels, squeezing gently.
- Mince or possibly press garlic cloves and stir into extra virgin olive oil. Brush eggplant slices lightly on both sides with garlic oil and grill over warm coals till charred in spots and tender throughout. In large glass or possibly ceramic dish, arrange half the eggplant slices close together in one layer. Prick them with a fork, sprinkle them with about half the balsamic vinegar, and salt and pepper them lightly. Scatter half the onion slices and half the slivered basil over them. Repeat with remaining eggplant and other ingredients. Cover dish tightly with plastic wrap and leave at room temperature for a couple of hrs or possibly in refrigerator if longer. Serve cold or possibly at room temperature as first course or possibly part of buffet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 83 | 60% |
| Total Fat 9.37g | 12% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 457mg | 13% |
| Total Carbs 13.47g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 6.48g | 4% |
| Protein 2.09g | 3% |
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