Magenta Mix on Grilled Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Broccoli, fresh, 3 cup, chopped Garlic, 5 cloves Beets, fresh, 2 cup Radishes, 1 cup slices *Horseradish, 1 tsp Sweet Corn, Fresh, .5 cup Olive Oil, 3 tbsp *Red Wine Vinager, 4 tbsp Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb Salt, 2 dash Pepper, black, 1 tsp
Make a small salt water bath and place the 3/4 inch cut eggplant in. Be sure to cover all the eggplant with water. Let set for at least an hour.
In a saute pan bring to heat 2 tablespoons of olive oil, add garlic. Add in sliced beets and radishes. Saute till soft. Add in Corn and cover over low heat.
Start grilling your Eggplant to your taste. Add bit of Olive oil and pepper seasoning while you grill.
Add Vinager, Corn and broccoli to purple saute mix. Cover until broccoli is bright green.
Makes 3 servings.
Pile on plate. Eat Up.
Serving Size: Makes 3 Servings
Number of Servings: 3
Recipe submitted by SparkPeople user NATIVEBEAR1.
In a saute pan bring to heat 2 tablespoons of olive oil, add garlic. Add in sliced beets and radishes. Saute till soft. Add in Corn and cover over low heat.
Start grilling your Eggplant to your taste. Add bit of Olive oil and pepper seasoning while you grill.
Add Vinager, Corn and broccoli to purple saute mix. Cover until broccoli is bright green.
Makes 3 servings.
Pile on plate. Eat Up.
Serving Size: Makes 3 Servings
Number of Servings: 3
Recipe submitted by SparkPeople user NATIVEBEAR1.
Nutritional Info Amount Per Serving
- Calories: 272.1
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 228.6 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 11.4 g
- Protein: 7.4 g
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