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Mediterranean Eggplant

fast.cook's picture
Ingredients
  Eggplant 1 Medium
  Garlic clove 1 Large, crushed
  Olive oil 1⁄2 Cup (8 tbs)
  Capers 1 Teaspoon
  Dry mustard 1 Teaspoon
Directions

Roast unpeeled eggplant directly over a low flame on stove burner or in a 375° F oven, until skin appears charred and eggplant collapses.
Remove from heat and cool.
Scoop out pulp and place in work bowl of food processor fitted with a steel knife or in a blender.
Add garlic, oil, capers, and mustard and process a few seconds until well blended.

Recipe Summary

Cuisine: 
Mediterranean
Method: 
Blending
Ingredient: 
Vegetable

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1051 Calories from Fat 960

% Daily Value*

Total Fat 109 g167.8%

Saturated Fat 15 g75.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 50.4 mg2.1%

Total Carbohydrates 22 g7.3%

Dietary Fiber 12 g48.2%

Sugars 8.3 g

Protein 4 g8.5%

Vitamin A 1.9% Vitamin C 15%

Calcium 5.9% Iron 8.9%

*Based on a 2000 Calorie diet

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Mediterranean Eggplant Recipe