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Ingredientes
- 1 lrg Eggplant Salt, to taste
- 1 Tbsp. Extra virgin olive oil
- 1 x 14 1/2oz can stewed tomatoes, liquid removed
- 1 med Onion, finely minced
- 1 x Clove garlic, chopped
- 2 Tbsp. Parsley, finely minced
- 2 Tbsp. Basil, fresh, finely minced Black pepper, freshly grnd Balsamic vinegar, to taste
Direcciones
- Cut eggplant into 1/2-inch slices; lightly salt slices, put them into a colander and drain for 30 min. Dry the slices, removing any salt, then lightly oil them. Meanwhile, prepare the grill.
- When the fire is ready, add in eggplant slices and grill 3 to 5 min on one side.
- While the first side is grilling, combine tomatoes, onion, garlic, parsley, basil, and pepper in a bowl; mix well. Turn over the eggplant slices on the grill, then top each with a spoonful of the tomato mix.
- Put the grill cover down, and cook an additional 3 to 5 min. Transfer the slices to a jellyroll pan. Add in a few drops of vinegar to each slice, then run the slices under the broiler for 2 or possibly 3 min to crisp the stuffing. Serve immediately.
- NOTES : Farce means a stuffing, usually made of meat. In this case, the
- "stuffing" is made with tomatoes, herbs, and spice, and is placed on top of the eggplant slice. Eggplant is cooked through when a thin wooden skewer goes through the flesh easily. Since this is a farce, the ingredients can be changed easily. For example, oregano can be substituted for the basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 36 | |
| Calories from Fat 16 | 44% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 145mg | 4% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.57g | 2% |
| Protein 0.72g | 1% |
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