Directions:
- Cut off ends of eggplant and zichhini but leave skin on
- Cut eggplant into thick pieces
- Cut zucchini into thick slices ( remove seeds if desired )
- Place in pressure cooker along with if desired: bell pepper, thick sliced mushrooms, onions etc
- I pressure cooked for only 5 minutes.
- Or steam in a small amout of water
- Drain vegetables in a collander very well to rid any excess liquid
- Vegetableswill be fully cooked and very soft
- Place in a bowl and season to taste with extra virgin olive oil, fresh minced garlic, sugar or splenda, viegar and fresh chopped herbs.
- Mix well and chill well.
- Flavors improve with age
- Use as a condiment, salad, appetizer, filling for sandwiches
- The flavors should be a nice blend of sweet and sour and fresh herbs.
- I love garlic in it too, but if you are no garlic fan, leave it out
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.23 Kcal (85 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.76mg | 0% | |
| Potassium | 160.36mg | 3% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 2.8mg | 5% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 27.72 Kcal (116 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.4mg | 0% | |
| Potassium | 219.67mg | 3% | |
| Total Carbs | 6.48g | 2% | |
| Sugars | 3.89g | 11% | |
| Dietary Fiber | 2.76g | 8% | |
| Protein | 1.05g | 2% | |
| Vitamin C | 3.8mg | 5% | |
| Calcium | 12mg | 1% | |
* 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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