Directions:
- Trim the ends off the eggplant.
- Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
- Put the slices layer upon layer in a roasting pan.
- Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
- After two hours, drain and rinse the eggplant.
- Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
- Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
- Meanwhile, combine the remaining ingredients in a bowl.
- When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
- Refrigerate until cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.61 Kcal (735 kJ) | ||
| Calories from fat | 168.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.69g | 29% | |
|---|---|---|---|
| Sodium | 2.69mg | 0% | |
| Potassium | 18.26mg | 0% | |
| Total Carbs | 0.81g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 0.18g | 0% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 219.97 Kcal (921 kJ) | ||
| Calories from fat | 210.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.42g | 29% | |
|---|---|---|---|
| Sodium | 3.37mg | 0% | |
| Potassium | 22.88mg | 0% | |
| Total Carbs | 1.02g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 0.22g | 0% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 21.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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