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4 servings
suggest servings
| 5 | each | eggplants | small-sized, sliced |
| 1 | x | salt | |
| 2 | tablespoons | olive oil | |
| 1/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | red pepper flakes | |
| 1 | teaspoon | vinegar | or lemon juice |
| 1/2 | teaspoon | garlic | chopped |
| 1 | tablespoon | italian parsley | chopped |
| 2 | each | tomatoes | large-sized, skinned and grated |
| 1 | x | lemon | cut in quarters |
Salt eggplant slices generously and leave to drain for 30 minutes.
Rinse well under running water and pat dry on paper towels.
Saute eggplants in oil until just golden.
Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters.
Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated.
Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 13% | Vitamin C | 15% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It is summer again and fishing season is in full swing. I have been out, fishing when I can get away from the kitchen. So I have been creating some new recipes and...
If you like blue cheese it's pretty good.
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