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Greek Eggplant Appetizer

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Submitted by 1000john

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 2
EACH EACH EGGPLANT
medium *
3 3
EACH EACH TOMATOES
medium, coarsely, chopped
3 3
EACH EACH GARLIC CLOVES
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML OREGANO
1 5
TEASPOON ML MINT LEAVES
fresh *
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML OLIVE OIL
5 75
TABLESPOONS ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 119 76% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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