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Eggplant And Nut Appetizer Spread

Fresh.n.Natural's picture
  Eggplant 1 Medium
  Olive oil 3⁄4 Cup (12 tbs)
  Cherry tomatoes 10
  Garlic 1 Clove (5 gm), finely chopped
  Chopped onion 2 Tablespoon
  Pine nuts/Chopped walnuts 1⁄2 Cup (8 tbs)
  Ground black pepper To Taste
  Chopped celery 1⁄4 Cup (4 tbs)
  Lemon wedges 3
  Whole wheat bread slices/Pumpernickel bread slices 2
  Salt To Taste

1. Trim off and discard the end slices of the eggplant. Cut the eggplant into 1/4-inch-thick slices.
2. Heat some of the oil in a heavy skillet and cook the eggplant in it until golden brown on both sides, adding more oil as necessary. Drain browned slices on paper towels. Chop the eggplant and put it in a bowl.
3. Chop the tomatoes and add to the bowl. Add the garlic, onion, and nuts. Season with salt and pepper to taste. Chill. Sprinkle with the chopped parsley before serving with the lemon wedges and bread.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2196 Calories from Fat 1845

% Daily Value*

Total Fat 211 g324.8%

Saturated Fat 26.3 g131.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 808.4 mg33.7%

Total Carbohydrates 73 g24.3%

Dietary Fiber 20.1 g80.6%

Sugars 21.2 g

Protein 22 g43.3%

Vitamin A 25.2% Vitamin C 95.3%

Calcium 19.8% Iron 45.2%

*Based on a 2000 Calorie diet


Eggplant And Nut Appetizer Spread Recipe