| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Clprime1 |
1 |
servings |
INGREDIENTS
| 4 |
md |
Eggplants; about 14 ounces |
|
|
; each |
| 1/2 |
c |
Extra virgin olive oil |
| 4 |
|
Plum tomatoes; peeled and cut in |
|
|
; 1/8-inch dice |
| 1/4 |
c |
Nicoise olives; chopped coarsely |
| 1/4 |
c |
Chopped Italian parsley |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Sea salt |
|
|
Freshly cracked black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with
1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40
to 45 minutes. Remove from oven and let sit until cool enough to handle.
Scoop flesh into a food processor and puree until creamy. Remove to a large
mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon
juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and
pepper to taste.
Converted by MC_Buster.
Per serving: 1499 Calories (kcal); 112g Total Fat; (63% calories from fat);
21g Protein; 127g Carbohydrate; 0mg Cholesterol; 5719mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 24 1/2 Vegetable; 0 Fruit;
21 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3
Converted by MM_Buster v2.0n.
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