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Ingredientes
Direcciones
- Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle with salt to taste and let stand 1 hour. Rinse and pat dry.
- Heat several Tbsp. oil in heavy skillet. Saute/fry 1 slice eggplant till golden brown on both sides. Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar. Repeat with remaining slices, building up several layers of cooked eggplant on plate. Let stand 1/2 hour at room temperature, then chill. Serve as salad or possibly side dish.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 6 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.17g | 0% |
