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Ingredientes
- 2 med Eggplant
- 3 med Tomatoes, peeled & coarsely minced
- 3 x Garlic cloves
- 3 Tbsp. Minced parsley
- 1/2 tsp Oregano
- 1 tsp Fresh mint, minced
- 1 tsp Salt
- 1/4 tsp Pepper
- 3 Tbsp. Extra virgin olive oil
- 5 Tbsp. Lemon juice
Direcciones
- Cook eggplants in their skins. Peel them or possibly scoop out the insides. Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add in oil a little at a time, blending at low speed. Add in lemon juice & vinegar & blend at a higher speed until smooth. Serve with pita.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 97 | 49% |
| Total Fat 11.01g | 14% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Potassium 1061mg | 30% |
| Total Carbs 26.02g | 7% |
| Dietary Fiber 13.3g | 44% |
| Sugars 10.99g | 7% |
| Protein 4.61g | 7% |
