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Eggplant Appetizer

creative.chef's picture
  Ripe tomatoes 3 Large
  Garlic 3 Clove (15 gm)
  Eggplant 2 Pound
  Olive oil 1 Cup (16 tbs)
  Dried basil 3⁄4 Teaspoon, crumbled
  Dried oregano 1⁄2 Teaspoon, crumbled
  Water 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Place tomatoes in large saucepan with boiling water to cover, 60 seconds to loosen skins.
Immediately drain tomatoes and rinse under cold running water.
Peel, seed and chop tomatoes; reserve.
Mince garlic; reserve.
Rinse eggplant; cut lengthwise into 1/2 inch- (1.5 cm) thick slices.
Cut slices crosswise in half; then cut lengthwise into 1/2 inch- (1.5 cm) wide sticks.
Heat oil in large skillet over medium-high heat.
Add half the eggplant to skillet; cook and stir 5 minutes.
Remove eggplant with slotted spoon, draining well, to plate or bowl.
Add remaining eggplant to oil remaining in skillet; cook and stir 5 minutes.
Remove egg plant with slotted spoon to plate or bowl.
If there is no oil remaining in skillet, press eggplant with back of spoon to extract at least 2 tablespoons (30 mL) oil and place oil in skillet.
Add reserved garlic, the basil and oregano to skillet; saute over medium heat 30 seconds.
Stir in reserved tomatoes, the water, tomato paste, salt and pepper.
Simmer uncovered, stirring occasionally, 5 minutes.
Stir eggplant into sauce.
Cook and stir over low heat until thick, about 5 minutes longer.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2278 Calories from Fat 1938

% Daily Value*

Total Fat 219 g337.6%

Saturated Fat 30.4 g151.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2986.5 mg124.4%

Total Carbohydrates 85 g28.5%

Dietary Fiber 41 g163.8%

Sugars 37.9 g

Protein 16 g32.8%

Vitamin A 111% Vitamin C 168%

Calcium 29.1% Iron 45.9%

*Based on a 2000 Calorie diet

Eggplant Appetizer Recipe