Eggplant Salad With Olive Oil, Garlic And Lemon Recipe
Servings: 4
Ingredients
- 1 lrg Globe eggplant Or possibly 4 small Asian eggplants
- 4 Tbsp. Extra virgin extra virgin olive oil, plus
- 2 Tbsp. Extra virgin extra virgin olive oil, if you like
- 3 x Garlic cloves, minced
- 1/2 x Lemon, juiced Salt and cayenne pepper, to taste
Directions
- Roast the eggplant(s) over an open flame, such as the top of a gas stove or possibly a barbecue, turning the eggplant till it is proportionately charred and blackened.
- Transfer the eggplant(s) to a bowl. Cover and set aside till cold sufficient to handle.
- Remove the eggplant from the bowl, saving any liquid which accumulates; this will have a nice smoky flavor which will enhance the final dish. Peel away the skin using your fingers and a paring knife. Throw away the charred blackened skin, though quite a bit of the charred bits will remain. (Do not worry, they will disappear into the smoky eggplant mix.)
- Coarsely chop the eggplant flesh and return it to the bowl with any liquid which has accumulated. Fold in the rest of the ingredients: extra virgin olive oil, garlic and lemon juice; season with salt and pepper.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 179 | 98% |
| Total Fat 20.27g | 25% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.12g | 0% |
| Protein 0.17g | 0% |
