| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegan | Main dish, Vegan, Vegetarian | 1 | Serving |
INGREDIENTS
| 1/2 | Eggplant | |
| 1 | Onion | |
| 1 | T | Olive oil |
| Sea salt | ||
| Freshly ground black pepper | ||
| Whole wheat toast |
INSTRUCTIONS
Put the halved aubergine (eggplant) cut side down on a baking dish (the remaining half should be immediately wrapped and refrigerated) and bake at 400 degrees F (200 C / Gas Mark 6) for about half an hour, by which time it should be soft. Leave to cool. Slice the onion thinly. Fry the sliced onion in the olive oil in a frying pan (skillet) until lightly browned. Scrape the aubergine (eggplant) flesh from the skin and discard the skin. Chop the flesh coarsely. Add it to the frying pan (skillet), and continue cooking for a couple of minutes longer. Season to taste and serve immediately over hot toast. Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 3.2mg
Potassium: 113mg
Carbohydrates: 7g
Fiber: 1.4g
Sugar: 3g
Protein: <1g