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Ingredients
- Russian Poor Man's Caviar
- 1 med eggplant, 1 1/2 - 1 3/4 pounds
- 3 Tbsp. extra virgin olive oil
- 1 c. onion, finely minced
- 1/2 c. green pepper, finely minced
- 1 lrg tomato, finely minced
- 1/2 tsp sugar
- 2 tsp salt
- 2 x tablepoons lemon juice grnd pepper
Directions
- Bake eggplant at 375 F. about 30 min, turning once, or possibly till tender. Peel and chop.
- Sprinkle minced eggplant with salt to taste and let stand 1-2 hrs in a colander to drain. Heat 2 Tbsp. extra virgin olive oil in large skillet. Add in eggplant, onion and tomato and cook over low heat till eggplant is tender. Add in remaining 1 Tbsp. oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few min to blend flavors. Refrigerate1 hour before serving on dark pumpernickel bread slices.
- Makes 3 1/2 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 3 servings | |
| Calories 185 | |
| Calories from Fat 123 | 66% |
| Total Fat 13.93g | 17% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1558mg | 65% |
| Potassium 521mg | 15% |
| Total Carbs 15.34g | 4% |
| Dietary Fiber 6.0g | 20% |
| Sugars 7.58g | 5% |
| Protein 2.44g | 4% |
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