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Add a photoRaciónes: 4
Ingredientes
- 4 x Japanese eggplants
- 1 x tomato seeded, and
- Â Â diced 1/4" pcs
- Â Â Juice of 1 lemon
- 3 x garlic cloves chopped
- 3 Tbsp. extra virgin olive oil
- 3 x parsley sprigs roughly minced
- 1/4 tsp salt
Direcciones
- Cook eggplants either over medium heat on grill or possibly on rack set over gas burner on high, turning, till eggplants are soft and skin charred, 2 to 3 min per side.
- Remove stem and charred parts and cut eggplants into 1/4-inch dice. Mix with tomato.
- Mix lemon juice, garlic, oil, parsley and salt and gently stir into eggplant mix.
- This recipe yields 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 752g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 101 | 38% |
| Total Fat 11.55g | 14% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 162mg | 7% |
| Potassium 1714mg | 49% |
| Total Carbs 42.3g | 11% |
| Dietary Fiber 24.4g | 81% |
| Sugars 17.5g | 12% |
| Protein 7.56g | 12% |
