Eggplant Ikra
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 81.9
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 7.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.9 g
- Protein: 1.9 g
View full nutritional breakdown of Eggplant Ikra calories by ingredient
Number of Servings: 4
Ingredients
-
1 eggplant
1 medium onion, chopped
1 medium tomato, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons red wine vinegar
fresh ground pepper
parsley, for garnish
Directions
Preheat oven to 375°F.
Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggplant lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the pulp with the onion, tomato, garlic, oil and vinegar. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user CHINDASAN.
Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggplant lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the pulp with the onion, tomato, garlic, oil and vinegar. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user CHINDASAN.