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Ingredientes
- 1 lb Aubergine, peeled & cubed
- 1 lb Tomatoes, minced
- 2 tsp Hungarian paprika
- 1 tsp Salt
- 1 x Garlic clove, chopped Tabasco sauce to taste
- 4 Tbsp. Extra virgin olive oil
Direcciones
- In a pot, cover aubergine with cool water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture.
- Combine aubergine & tomatoes with remaining ingredients. Saute/fry in moderately warm extra virgin olive oil for 5 min. Stir & mash ingredients together as sauteing.
- Refrigeratebefore serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 82 | 75% |
| Total Fat 9.35g | 12% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 322mg | 9% |
| Total Carbs 6.72g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.33g | 2% |
| Protein 1.35g | 2% |
