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Add a photoServings: 4
Ingredients
- 1 x eggplant - (1 1/4 lbs) peeled, and
- Â Â cut into 1" pcs
- 2 Tbsp. extra virgin olive oil
- 8 lrg garlic cloves peeled
- 1 x basket cherry tomatoes - (1 pint) halved
- 1/4 c. minced onion
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh dill
- 2 Tbsp. red wine vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Preheat oven to 350 degrees. Place eggplant in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 min. Add in garlic; continue to roast till eggplant and garlic are tender, stirring occasionally, about 25 min longer. Remove from oven. Cold slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
- Mix remaining ingredients into eggplant mix. Season with salt and pepper. Cold to room temperature. (Can be made 2 hrs ahead. Let stand at room temperature.)
- This recipe yields 4 servings.
- Comments: Great served with grilled lamb, steak or possibly any Mediterranean-style menu.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 63 | 58% |
| Total Fat 7.11g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 432mg | 12% |
| Total Carbs 11.03g | 3% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.54g | 3% |
| Protein 1.94g | 3% |
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