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Ingredientes
- 2 c. aubergine
- 1/2 c. onions, medium
- 2 clv garlic, crushed
- 1/4 c. extra virgin olive oil
- 1/2 c. tomatoes
- 1 tsp lemon juice das vinegar, white
- 1/2 tsp sugar (caster) salt, pepper
Direcciones
- Dice onion, seed and dice tomatoes.
- Peel and dice eggpant.
- Saute/fry the onion and garlic in the extra virgin olive oil, add in the aubergine and cook 1 minute, stirring. Add in remaining ingredients and stir gently to combine.
- Allow to cook slowly till aubergine is tender but not falling apart, about 5 min. Stir very gently every now and then. Season well.
- Serve as a vegetable with grilled or possibly roast beef, lamb, chicken dishes.
- Can be made ahead of time and reheated in microwave.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 120 | 85% |
| Total Fat 13.62g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 148mg | 4% |
| Total Carbs 5.19g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.53g | 2% |
| Protein 0.77g | 1% |
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