Saute of Eggplant
|Eggplant||500 Gram (1 Pound)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), thinly sliced|
|Chopped parsley||2 Tablespoon|
Cut the eggplant into 1 cm (1/2 inch) pieces.
Put into a colander, sprinkle generously with salt and leave for 30 minutes.
Rinse well under cold water and drain on kitchen paper.
Heat the olive oil in a large frying pan, add the eggplant and fry for 10 to 12 minutes, until golden brown.
Stir in the garlic and parsley and cook for a further 2 minutes.
Serve hot or cold, garnished with lime or lemon slices and parsley.
Serving size: Complete recipe
Calories 548 Calories from Fat 408
% Daily Value*
Total Fat 46 g71.2%
Saturated Fat 6.4 g32.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 417.9 mg17.4%
Total Carbohydrates 36 g11.8%
Dietary Fiber 18.6 g74.5%
Sugars 12.4 g
Protein 7 g13.4%
Vitamin A 55.4% Vitamin C 99.5%
Calcium 11.1% Iron 20.2%
*Based on a 2000 Calorie diet