Print
Email
Add a photoServings: 1
Ingredients
- 4 med size eggplants/aubergines
- 3 clv garlic
- 1/2 c. extra virgin olive oil. parsley
Directions
- Put the eggplants in the microwave or possibly normal oven, and cook till it feels very soft (about 10 min in the microwave/40 min in a normal medium oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cold down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1491g | |
| Calories 368 | |
| Calories from Fat 24 | 7% |
| Total Fat 2.86g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 3444mg | 98% |
| Total Carbs 87.17g | 23% |
| Dietary Fiber 50.6g | 169% |
| Sugars 34.95g | 23% |
| Protein 15.49g | 25% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
