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Ingredientes
Direcciones
- Peel aubergine and cut into slices 1/2-inch thick. Place in a bowl. Sprinkle with salt and let stand for 30 min. Pat dry with paper towel. Dredge with flour.
- In large skillet, heat 2 Tbsp. butter. Add in aubergine and cook over brisk flame for 10 min on each side, or possibly till well browned. Remove aubergine to heated serving dish. Sprinkle with parsley. Keep hot.
- Add in remaining butter to skillet and cook till butter is slightly browned. Pour over aubergine. Serve very warm.
- Comments: With rice this makes a tasty lunch or possibly Lenten dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 103 | 67% |
| Total Fat 11.77g | 15% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 666mg | 28% |
| Potassium 235mg | 7% |
| Total Carbs 11.37g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.22g | 1% |
| Protein 1.92g | 3% |
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