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Greek Eggplant Appetizer

 

53

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 each eggplant
medium
*
3 each tomatoes
medium, coarsely, chopped
3 each garlic cloves
3 tablespoons parsley leaves
chopped
½ teaspoon oregano
*
1 teaspoon mint leaves
fresh
*
1 teaspoon salt
¼ teaspoon black pepper
*
3 tablespoons olive oil
5 tablespoons lemon juice

Directions

Cook eggplants in their skins.

Peel them or scoop out the insides.

Mix the pulp with the tomatoes, galric, herbs, salt and pepper.

Put into blender.

Add oil a little at a time, blending at low speed.

Add lemon juice and vinegar and blend at a higher speed until smooth.

Serve with pita.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 11976% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 598mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 22% Vitamin C 43%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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