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Eggplant (Aubergine) New Iberia

Recipe #198817 | 4½ hours | 30 min prep | 1 quart (Change Servings)
(1) RATE IT NOW READ REVIEWS

RECIPE BY: Bone Man

This is a nice way to prepare eggplant, Louisiana-style, as a sort of salad substitute. I obtained the recipe a good while back in a promotional clipping from the McIlhenny Company (producers of Tabasco Pepper Sauce). You can also process this vegetable blend into a dip or spread if you wish. Enjoy.

Posted on: Dec 2, 2006

Print Recipe

Ingredients

  • 1 eggplant
  • 1 cup fresh tomato, peeled, de-seeded, and diced
  • 1 fresh garlic clove, minced
  • 3/4 cup scallion, chopped
  • 1/4 cup fresh parsley, chopped
  • 5 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Tabasco sauce
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil

    • Directions

    1. 1
      Trim and discard the ends of the eggplant and cut it in half, lengthwise. Place each half cut-side down on a baking sheet which has been greased with the canola oil.
    2. 2
      Bake for 35 minutes in a pre-heated 375-degree F. oven, then remove from the oven. Cool, peel, and dice the eggplant.
    3. 3
      In a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. Set aside.
    4. 4
      In a small bowl, blend the vinegar, olive oil, cumin, and Tabasco. Pour this over the vegetable blend and stir in in carefully.
    5. 5
      Cover with cling wrap and allow the dish to marinate for at least 4 hours. If you do this in the refrigerator, allow the dish to return to room temperature prior to serving.

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    Featured Reviews for This Recipe

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    From: Engrossed

    On Dec 2, 2007

    This was a VERY TASTY eggplant dish! I think it would be great over lettuce or with fish. Freddy Cat says hi!

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 quart 793g

    Recipe makes 1 quart)

    The following items or measurements are not included below:

    red wine vinegar

    Calories 665
    Calories from Fat 508 (76%)
    Amount Per Serving %DV
    Total Fat 56.5g 86%
    Saturated Fat 6.9g 34%
    Monounsaturated Fat 38.3g
    Polyunsaturated Fat 9.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 921mg 38%
    Potassium 1821mg 52%
    Total Carbohydrate 41.5g 13%
    Dietary Fiber 20.5g 81%
    Sugars 17.4g
    Protein 8.6g 17%
    Vitamin A 3675mcg 73%
    Vitamin B6 0.6mg 32%
    Vitamin B12 0.0mcg 0%
    Vitamin C 68mg 113%
    Vitamin E 9mcg 30%
    Calcium 159mg 15%
    Iron 5mg 29%

    how is this calculated?

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