Lenten Eggplant (Aubergine) Recipe

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Ingredients:

Serving

Directions:

Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
Add olives to heat through. Can be served hot or cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	113.59 Kcal (476 kJ)
Calories from fat	43.87 Kcal
		% Daily Value*
Total Fat	4.87g	7%
Sodium	2370.92mg	99%
Potassium	586.72mg	12%
Total Carbs	16.57g	6%
Sugars	9.25g	37%
Dietary Fiber	6.37g	25%
Protein	2.94g	6%
Vitamin C	18.8mg	31%
Iron	0.4mg	2%
Calcium	45.4mg	5%

Amount Per 100 g
Calories	42.32 Kcal (177 kJ)
Calories from fat	16.35 Kcal
		% Daily Value*
Total Fat	1.82g	7%
Sodium	883.29mg	99%
Potassium	218.58mg	12%
Total Carbs	6.17g	6%
Sugars	3.44g	37%
Dietary Fiber	2.37g	25%
Protein	1.1g	6%
Vitamin C	7mg	31%
Iron	0.1mg	2%
Calcium	16.9mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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