Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
171
Calories
2g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 5 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- ¼ cup olive oil
- 2 large eggplants, chopped
- ½ cup chopped fresh parsley
- 2 cloves garlic, crushed
- grated rind of 2 lemons
- seasonings to taste
- =
Directions
1
Heat oil in a frying pan.
2
Sauté eggplant until tender.
3
Stir in remaining ingredients.
4
Press ¼ of the mixture into an egg ring on individual serving plates.
5
Remove ring.
6
Prepare topping: combine ingredients in a bowl.
7
Spoon equal amounts onto each salad.
8
Serve immediately.
9
Category:World Recipes
10
Category:Salad Recipes
11
Category:Gluten-free Recipes
12
Category:Eggplant Recipes
13
Category:Parsley Recipes
14
Category:Garlic Recipes
15
Category:Lemon juice Recipes
16
Category:Lemon peel Recipes
17
Category:Cherry tomato Recipes
Recipe sourced from
fandom