Eggplant spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 organic non-peeled eggplants (medium size)1/2 chopped organic white onion1/2 chopped organic leek3 organic garlic cloves smashed1/3 cup organic olive oil1 tbsp oregano1tsp kosher salt1 tsp organic cane sugar1 dash of freshly ground black pepper
*Yields 3 cups*
Cut the eggplants in small cubes, put them in a deep bowl and add 1/2 cup apple cider vinegar and 6 cups of water. Let it soak for 15 min. Drain and rinse. Add them to a deep pot and add 2 cups of water, salt, sugar to taste. Let it cook on high for 10 min. Drain and press to get the excess water off. Let it cool off till warm, add the other ingredients and mix it very well with a fork. Let it chill and serve. Keeps well in the fridge for one week.
Number of Servings: 1
Recipe submitted by SparkPeople user MARCOLB.
Cut the eggplants in small cubes, put them in a deep bowl and add 1/2 cup apple cider vinegar and 6 cups of water. Let it soak for 15 min. Drain and rinse. Add them to a deep pot and add 2 cups of water, salt, sugar to taste. Let it cook on high for 10 min. Drain and press to get the excess water off. Let it cool off till warm, add the other ingredients and mix it very well with a fork. Let it chill and serve. Keeps well in the fridge for one week.
Number of Servings: 1
Recipe submitted by SparkPeople user MARCOLB.
Nutritional Info Amount Per Serving
- Calories: 847.3
- Total Fat: 56.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,371.9 mg
- Total Carbs: 85.7 g
- Dietary Fiber: 31.8 g
- Protein: 13.9 g
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