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Add a photoServings: 6
Ingredients
- 5 x Japanese eggplants
- 3 x garlic cloves mashed, chopped
- 1 Tbsp. white wine vinegar
- 1 Tbsp. lemon juice Salt to taste Freshly-grnd black pepper to taste
Directions
- Place eggplants over burners on a gas stove. At high heat, char skins. Turn eggplants in order to burn skins proportionately. This takes about 10 min. Or possibly, broil eggplants 4 inches from heat source, turning often, about 15 min. Transfer eggplants to plate to cold slightly.
- Place 1 eggplant at a time on cutting board. Hold end stem end and scrape charred skin away from you with a knife. After skins and stems have been removed, chop eggplant coarsely and put in glass or possibly ceramic bowl. Add in garlic, vinegar, lemon juice and salt and pepper to taste. Refrigerate2 to 3 hrs or possibly overnight before serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 6 servings | |
| Calories 77 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 717mg | 20% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 10.5g | 35% |
| Sugars 7.28g | 5% |
| Protein 3.21g | 5% |
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