Greek Eggplant Salad Recipe
Servings: 1
Ingredients
- 4 med size eggplants/aubergines
- 3 clv garlic
- 1/2 c. extra virgin olive oil. parsley
Directions
- Put the eggplants in the microwave or possibly normal oven, and cook till it feels very soft (about 10 min in the microwave/40 min in a normal medium oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cold down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1491g | |
| Calories 368 | |
| Calories from Fat 24 | 7% |
| Total Fat 2.86g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 3444mg | 98% |
| Total Carbs 87.17g | 23% |
| Dietary Fiber 50.6g | 169% |
| Sugars 34.95g | 23% |
| Protein 15.49g | 25% |
