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Add a photoServings: 4
Ingredients
- 6 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion minced 1/4" dice
- 2 x Garlic cloves thinly sliced
- 4 med Eggplant, long, thin halved lengthwise, cut 1/4" half-moons Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Finely-minced Italian parsley
- 8 slc Peasant bread
Directions
- Preheat grill or possibly barbecue.
- In a 10-inch to 12-inch saute/fry pan, heat oil till smoking. Add in onions and cook till lightly browned or possibly softened. Add in garlic and cook till soft, about 2 min. Add in eggplant and cook, stirring regularly till golden brown-brown and soft, resembling mushrooms. Remove from heat and season with salt and pepper and allow to cold. Add in parsley and mix well.
- Grill bread on grill or possibly barbecue. Divide eggplant mix over bread and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 186 | 66% |
| Total Fat 21.04g | 26% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 935mg | 27% |
| Total Carbs 24.37g | 6% |
| Dietary Fiber 13.2g | 44% |
| Sugars 10.35g | 7% |
| Protein 4.29g | 7% |
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