eggplant,marinated Israeli style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
One large eggplantsalt to sprinkle on eggplant1/3 cup water1/3 cup xylitol1/3 cup apple cider vinegarolive oil for sauteing
Wash eggplant. Do not peel. Slice in half lengthwise. Slice , horizontally into thin slices.Sprinkle slices with salt and place in colander for 1/2 hour to drain. Saute in olive oil stirring occasionally, until well cooked. Can cover pan to help it cook faster and use less oil. If there is excess oil after cooking, drain it.Combine water,vinegar and xylitol and pour over eggplant. Let marinade several hours before serving.
Serving Size: makes 8,1/4 cup serving size
Number of Servings: 1
Recipe submitted by SparkPeople user 1BUBBIE20.
Serving Size: makes 8,1/4 cup serving size
Number of Servings: 1
Recipe submitted by SparkPeople user 1BUBBIE20.
Nutritional Info Amount Per Serving
- Calories: 650.2
- Total Fat: 42.8 g
- Cholesterol: 0.0 mg
- Sodium: 171.1 mg
- Total Carbs: 96.5 g
- Dietary Fiber: 11.5 g
- Protein: 4.7 g
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