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Add a photoServings: 4
Ingredients
- 1 lb Eggplant Salt
- 1/4 c. Extra virgin olive oil
- 1 lrg Onion, Finely Minced
- 2 x Cloves Garlic, Crushed
- 4 x Ripe Tomatoes, Peeled And Minced Minced Parsley Minced Basil
- 1/2 x Lemon, Juice Of Pepper to taste
Directions
- Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a colander for 20 min. Pat dry with paper towels. Heat oil in a heavy-based pan and cook onion and eggplant till golden brown. Reduce heat to low and cook 10-15 min, stirring often. Add in garlic and tomato; cook 2-3 min. Place in a serving dish and set aside to cold.
- Remove excess oil. Add in herbs and lemon juice. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 123 | 66% |
| Total Fat 13.93g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 333mg | 10% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.65g | 4% |
| Protein 1.93g | 3% |
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