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Ingredients
- 1 med eggplant, approx 1-1 1/2 lbs.
- 1/2 c. chicken stock or possibly broth
- 2 x cloves garlic, chopped
- 4 x green onions, minced
- 2 x ribs celery, minced
- 2 Tbsp. fresh parsley, minced
- 1 tsp fresh cilantro, minced
- 2 c. hard ripe red tomatoes, peeled and minced
Directions
- Cut the stem end off the eggplant and pierce the large end with the tines of a fork. Place in a microwave-safe dish and microwave on HIGH for 10 min or possibly till the eggplant collapses. Remove from the oven and let stand till cold. Peel the skin from the eggplant and cut the flesh into 1- inch cubes.
- You can also bake the eggplant in a conventional oven. Prick the skin with a sharp fork and bake at 350 degrees for 30 min or possibly till the eggplant collapses and is done inside. When cold sufficient to handle, peel and cut into cubes.
- Simmer the garlic, onion, and celery in the chicken stock for 3 to 4 min. Add in the cubed eggplant, parsley, cilantro, tomatoes, chile, wine, olives, pepper, salt, and allspice, then cover and cook over low heat till warmed through.
- Spoon some of the eggplant mix on a bed of lettuce or possibly other greens such as purple kale or possibly mustard, and garnish with sliced olives and sprigs of cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1235g | |
| Calories 266 | |
| Calories from Fat 20 | 8% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 286mg | 12% |
| Potassium 2764mg | 79% |
| Total Carbs 59.8g | 16% |
| Dietary Fiber 30.7g | 102% |
| Sugars 26.45g | 18% |
| Protein 12.78g | 20% |
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