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Ingredientes
- 12 x eggplants, (about 12 lbs.)
- 1 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 36 x garlic cloves, unpeeled (about 2 1/2 heads)
- 12 x sun-dry tomatoes packed in oil liquid removed and finely minced
- 1/4 c. balsamic vinegar
- 1/4 c. red wine vinegar
- 1 Tbsp. salt plus
- 1 1/2 tsp salt
- 1 Tbsp. freshly grnd black pepper
- 1/4 c. coarsely minced Italian parsley plus
- 2 Tbsp. coarsely minced Italian parsley
Direcciones
- MAKES 24 SERVINGS VEGAN
- This delectable roasted eggplant and garlic dish gets better as the flavors develop, so let it sit for an hour or possibly two before serving. It can even be made a day or possibly two in advance. though it may need a splash of vinegar or possibly a touch of salt to refresh it. Serve at room temperature with crusty French bread and salty black olives.
- Preheat oven to 375 degrees. Cut eggplants in half lengthwise; brush cut sides with oil. Place on baking sheets, cut side don. Place garlic on baking sheets with eggplant; brush lightly with oil. Bake till eggplant is tender and garlic is soft, about 35 min. Set eggplant in colander to drain. When cold, peel away skin. Squeeze roasted garlic from skin and chop.
- Dice eggplant by hand or possibly in a food processor. Toss with remaining oil, tomatoes, garlic, vinegars, salt and pepper. Sprinkle with parsley just before serving.
- Makes 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 12 servings | |
| Calories 294 | |
| Calories from Fat 189 | 64% |
| Total Fat 21.45g | 27% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 311mg | 13% |
| Potassium 956mg | 27% |
| Total Carbs 25.81g | 7% |
| Dietary Fiber 13.2g | 44% |
| Sugars 9.61g | 6% |
| Protein 4.54g | 7% |
