| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Eggplant, Green beans, Side dishes | 8 | Servings | |
INGREDIENTS
| Salt | ||
| 1 | Eggplant, cut into 1/2" | |
| pieces | ||
| 10 | T | Olive oil |
| 2 1/2 | t | Garlic, minced |
| 1 | lb | Green beans, trimmed |
| 1 | Red pepper, thinly sliced | |
| Salt and pepper |
INSTRUCTIONS
Salt eggplant, place in colander and let sit for 30 minutes. Pat dry. Preheat oven to 350 degress, grease a large non stick baking dish and place eggplant in dish. Combine oil and garlic; set aside 1/2 cup and brush remainder of the oil over all sides of the eggplant. Bake in the oven until tender and brown; about 20 minutes. Remove from oven and let cool. Steam beans until just tender-crisp; drain and rinse immediately under cold wate. Combine with eggplant pieces and red pepper, and toss with remaining garlic oil. Stir well, and season to taste with salt and pepper. Recipe by: Too busy to Cook Posted to recipelu-digest Volume 01 Number 233 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 0mg
Sodium: 43.9mg
Potassium: 195.4mg
Carbohydrates: 16.7g
Fiber: 3.2g
Sugar: 9.1g
Protein: 1.3g