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Eggplant In Honey Vinegar

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Ingredients
  Cubed eggplant 1 Pound (Aubergines)
  Garlic powder 1⁄2 Teaspoon
  Powdered dried thyme 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Concentrated tomato juice 1⁄4 Cup (4 tbs)
  Honey vinegar 3 Tablespoon
  Sour cream 3 Tablespoon (Crme Fraiche)
Directions

Put the eggplant (aubergines) in a casserole, sprinkle with garlic powder and thyme and season with salt and pepper.
Mix the tomato juice with the vinegar, pour over the eggplant (aubergines) and mix thoroughly.
Cover and microwave on HIGH for 8 minutes.
When the eggplant (aubergines) are cooked, add the sour cream (creme fraiche)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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4.13846
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 298 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 5.4 g27%

Trans Fat 0 g

Cholesterol 23.4 mg7.8%

Sodium 683.5 mg28.5%

Total Carbohydrates 54 g18.1%

Dietary Fiber 17 g68.2%

Sugars 32.2 g

Protein 7 g13.8%

Vitamin A 9.5% Vitamin C 20.1%

Calcium 14% Iron 24%

*Based on a 2000 Calorie diet

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Eggplant In Honey Vinegar Recipe