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Ingredients
- 1 x Eggplant (1 lb)
- 2 c. Thinly sliced onions
- 1/4 c. Raisins or possibly currants
- 1/3 c. Red wine vinegar
- 1 Tbsp. Honey Extra virgin olive oil, salt, red pepper flakes, black pepper
Directions
- Bruschetta - These recipes are from an Italian cooking class...
- Peel and cut eggplant into 1/4" cubes. Salt (1t) and macerate for 20 minutes.
- Press out moisture. Brown eggplant in a large frying pan n extra virgin olive oil, remove and set aside. Caramelize the onions in extra virgin olive oil with a little salt
- (10-15 min) Return eggplant to pan and add in raisings, vinegar mixed with honey, pepper flakes and black pepper to taste. Cook over low heat for 20 min till well blended. Cold to room temperature. Serve over sliced, toasted or possibly grilled, baguette or possibly Italian country bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 719g | |
| Calories 374 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1506mg | 43% |
| Total Carbs 90.66g | 24% |
| Dietary Fiber 17.7g | 59% |
| Sugars 59.16g | 39% |
| Protein 7.39g | 12% |
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