Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
48
Calories
1g
Protein
0g
Fat
11g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 8 slim Japanese eggplants
- 6 cloves garlic, peeled and crushed
- 8 teaspoons spicy vinegar
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
Directions
1
Bake eggplants in a 350 oven for 25 minutes.
2
Let the eggplant cool.
3
Peel the skin off, trying to preserve as much of the flesh as possible.
4
With a fork, mash the eggplant in a bowl.
5
Stir in the vinegar, garlic, salt and pepper.
6
Cool for half an hour to optimize flavor before serving.
Recipe sourced from
fandom