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Receta Aubergine A La Provencale

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Raciónes: 4

Ingredientes

Cost per serving $2.56 view details
  • 3 lrg Aubergines Coarse salt Extra virgin olive oil
  • 2 lb Ripe tomatoes
  • 3 x Garlic cloves, minced
  • 2 Tbsp. Parsley, minced
  • 1 Tbsp. Lemon juice
  • 1/8 tsp Sugar Salt & pepper Parsley to garnish

Direcciones

  1. Cut unpeeled aubergines into 1/2" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 min. Wipe with a damp cloth. Heat sufficient extra virgin olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often until tender. Remove from pan & drain. Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute/fry remaining pulp in a little extra virgin olive oil until soft. Add in garlic & parsley. Cover, reduce heat & cook for 30 to 40 min. Remove from heat, cold, add in lemon juice, sugar, salt & pepper. Place aubergine in a shallow serving dish or possibly glass bowl. Pour tomato mix on top & refrigerateuntil ready to serve. Garnish with parsley sprigs.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 492g
Recipe makes 4 servings
Calories 109  
Calories from Fat 8 7%
Total Fat 0.97g 1%
Saturated Fat 0.15g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 1152mg 33%
Total Carbs 25.16g 7%
Dietary Fiber 12.1g 40%
Sugars 12.09g 8%
Protein 4.84g 8%
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