| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Moroccan | Appetizers, Moroccan, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 5 | Eggplants, sliced | |
| Salt | ||
| 2 | T | Olive oil |
| 1/4 | t | Black pepper |
| 1/2 | t | Sweet red pepper |
| 1 | t | Vinegar -=OR=- lemon juice |
| 1/2 | t | Garlic, chopped |
| 1 | T | Italian parsley, chopped |
| 2 | Tomatoes, skinned & grated | |
| Lemon quarters |
INSTRUCTIONS
Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 190.3mg
Potassium: 173.4mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.3g
Protein: <1g