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Ingredientes
- 4 lrg aubergines
- 1/2 c. extra virgin olive oil plus more
- 4 med tomatoes
- 2 sm onions coarsely minced
- 2 lrg garlic cloves chopped
- 1/2 c. fresh parsley chopped
- 2 Tbsp. mixed minced herbs, chives, tarragon, and cilantro Coarse salt Freshly-grnd black pepper
Direcciones
- Heat oven to 350 degrees.
- Cut aubergines in half lengthwise, and brush all over with 2 Tbsp. extra virgin olive oil. Roast face down in an oiled, shallow pan till the aubergine halves are tender and collapse, about 45 min. Cold aubergine, and reserve juices.
- Peel tomatoes by dipping in boiling water for 30 seconds and slipping off skins. Cut tomatoes in half, and gently squeeze out the seeds. Chop fine.
- Scrape aubergine from skin. Chop flesh finely on a large board. Add in onion, and chop till well chopped. Add in garlic and tomatoes. Chop till mix is a fine consistency. Fold in parsley, herbs, remaining 6 Tbsp. extra virgin olive oil, and reserved juices. Season to taste with salt and pepper. Refrigeratetill ready to use.
- Makes about 5 c..
- Yield:"5 c."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2222g | |
| Calories 1656 | |
| Calories from Fat 1191 | 72% |
| Total Fat 135.1g | 169% |
| Saturated Fat 30.17g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 239mg | 10% |
| Potassium 4824mg | 138% |
| Total Carbs 115.72g | 31% |
| Dietary Fiber 58.9g | 196% |
| Sugars 52.25g | 35% |
| Protein 21.4g | 34% |
