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Add a photoServings: 1
Ingredients
- Eggplants Salt Extra virgin olive oil
- 1 x Garlic cloves*, up to 2
- 1 Tbsp. Tomatoe paste, up to 2
Directions
- (A very popular mezze in Israel !)
- Slice unpeeled eggplants in round slices, sprinkle with salt and drain for half an hour, in a colander. Rinse under runing cool water and pat dry.
- Fry in extra virgin olive oil till golden, then place on paper towel to remove grease.
- In a frying pan, heat extra virgin olive oil, fry one or possibly two garlic cloves*, add in the eggplants, add in 1-2 Tbsp. of tomatoe paste, dilued in water, cover and cook for 15 min.
- Serve warm, or possibly cool. Suggestiondelicious in a pastrami sandwich with some parsley
- *it is preferable to remove the garlic to avoid the burnt taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 18g | |
| Calories 17 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 177mg | 5% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.02g | 1% |
| Protein 0.87g | 1% |
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