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Ingredientes
- 1 lg. eggplant, peeled and cubed
- 1 onion, minced finely
- 2 tomatoes, peeled and cut into eighths
- 1 clove garlic, crushed
- 1 can tomato paste
- 1/2 c. salad oil
- Juice of one lemon
- Salt and pepper to taste
Direcciones
- Put oil, eggplant, and onion in a saucepan; cook for 10 min. Add in garlic, the tomato paste, tomatoes, and the juice of one lemon. Simmer for 15 min. Add in salt and pepper to taste. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 245 | 72% |
| Total Fat 27.7g | 35% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 344mg | 14% |
| Potassium 1036mg | 30% |
| Total Carbs 23.37g | 6% |
| Dietary Fiber 9.0g | 30% |
| Sugars 12.18g | 8% |
| Protein 4.53g | 7% |
