Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
173
Calories
2g
Protein
14g
Fat
13g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lg Eggplant Juice of 1/2 lemon Salt
- 1/3 c Extra virgin olive oil
- 2 ts Mashed garlic
- 2 1/2 tb Vinegar
- =
Directions
1
Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. Cool slightly & then peel. Wipe clean & squeeze out all the water. Place eggplant in a bowl with the lemon juice & salt. Mash well. Add olive oil garlic & vinegar blend thoroughly. Serve on a plate garnished with tomato onion & olives.
Recipe sourced from
fandom