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Ingredientes
- 1 lrg Eggplant
- 2 Tbsp. Extra virgin olive oil Salt and pepper
- 1 x Clove garlic, chopped
- 1 lrg Garden tomato, diced
- 2 Tbsp. Chopped parsley
- 1 Tbsp. Grated onion
- 1 tsp Dry oregano
- 2 Tbsp. Wine vinegar
Direcciones
- Bake eggplant in moderate oven (350 degrees F) 1 hour. Cold, peel and dice. Put extra virgin olive oil, salt and pepper, and garlic in bowl. Combine eggplant, tomato, parsley, onion and oregano in the bowl. Pour vinegar over and mix thoroughtly. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 9 | 18% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 121mg | 5% |
| Potassium 336mg | 10% |
| Total Carbs 9.26g | 2% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.81g | 3% |
| Protein 1.59g | 3% |
