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Eggplant Salad With Parsley And Lemon

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Tamara2	1	Servings

INGREDIENTS

3		Eggplant, cut into 2cm.
		cubes
		Salt for salting the
		eggplant
4	T	Olive oil
2		Onions, chopped
1	t	Salt, 1 to 2
2	t	Cumin
2	t	Ground coriander
4		Garlic cloves, chopped
3/4	c	Water
3/4	c	Chopped fresh parsley leaves
1		Lemons, juice of up to 2

INSTRUCTIONS

Preheat the oven to 220Ã¸c.  Lay the eggplant cubes on a wire rack and
sprinkle generously with  salt. Allow to rest for 30 minutes then rinse
and dry quickly and  thoroughly.  Heat the oil in a frypan and add the
chopped onions, cumin, coriander  and garlic cloves and cook for 5
minutes or until the onion is golden  and fragrant.  Toss the eggplant
cubes with the oil mixture thoroughly, adding salt  to taste. Transfer
the vegetables to a baking dish and bake in the  oven at 220Ã¸c. until
the vegetables are golden and tender, about 45  minutes, tossing twice
during the cooking and sprinkling with the  water to keep the
vegetables moist.  Add the parsley and lemon juice and toss well before
serving.  Converted by MC_Buster.  Per serving: 973 Calories (kcal);
58g Total Fat; (49% calories from  fat); 19g Protein; 116g
Carbohydrate; 0mg Cholesterol; 2197mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 20 1/2 Vegetable; 1/2  Fruit; 11 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 753 Calories From Fat: 504 Total Fat: 57.2g Cholesterol: 0mg Sodium: 2386mg Potassium: 1851.8mg Carbohydrates: 62.2g Fiber: 21.3g Sugar: 27.6g Protein: 10.4g