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Nutrition Facts
Serving Size 1 (486g) Recipe makes 3 servings
Calories 438
Calories from Fat 333		(76%)
Amount Per Serving		%DV
	Total Fat 37.0g	56%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 15.7g
	Polyunsaturated Fat 13.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11636mg		484%
Potassium 869mg		24%
Total Carbohydrate 22.1g		7%
	Dietary Fiber 12.5g	49%
	Sugars 8.9g
Protein 3.8g		7%
detailed view... how is this calculated?

Easy Eggplant

Recipe #394316 | 45 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lady in love :)
Oct 12, 2009

Sometimes, eggplant flesh can taste bitter, but that's easily remedied. Simply slice the eggplant, place it in a colander in layers, and salt it. Place the colander over the sink -the salt will draw out the bitterness. After about 20 minutes, blot eggplant with a paper towel. When shopping, choose firm, darkly shiny, unbruised eggplant.

SERVES 3 -4 , 1/2 cup (change servings and units)

Ingredients

2 medium eggplants
5 tablespoons salt
2 teaspoons minced garlic
1/2 cup oil
1/3 cup vinegar
1/3 cup white wine
fresh ground pepper

Directions

1
Wash eggplant and remove cap.
2
Cut into small pieces about 1 inch square. Sprinkle salt over slices and let drain about 20 minutes.
3
Pat dry and place in baking pan.
4
Mix garlic with oil and pour over eggplant.
5
Bake in preheated 400 degree oven for about 15-20 minutes, or until eggplant is tender and brown. Cool and place in bowl. Mix in vinegar, wine and pepper to taste.
6
Serve as a side dish or over rice.