| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 3 |
|
Eggplants |
| 1 |
|
Head garlic |
|
|
Olive oil |
|
|
Kosher or sea salt |
| 1/4 |
c |
Parsley; minced |
|
|
Pepper |
INSTRUCTIONS
Wash and dry eggplants. Peel garlic and set aside. If the cloves are very
large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud
with garlic. Push towards the center of the eggplant so the garlic is not
sticking out. When done, coat eggplant with olive oil and sprinkle with
salt.
Place in the center of the cooking grate until the eggplants have collapsed
and are soft. You will need to turn occasionally. This will take
approximately 30 minutes, depending on the size of the eggplants. When very
soft, cut in half and scrape flesh and garlic from skin. Mash with a fork
and mix in enough olive oil to make creamy. Season with salt, pepper and
parsley. Serve with pita wedges or flatbread.
Converted by MC_Buster.
Per serving: 367 Calories (kcal); 3g Total Fat; (5% calories from fat); 15g
Protein; 85g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 17 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9359
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Need a new life? God accepts trade-ins”