Ingredients:
- salt , to taste
- fresh ground black pepper , to taste
- black olives, garnish (optional)
- green pepper ring, garnish (optional)
Directions:
- Preheat oven to 450°F.
- Wash eggplants, pierce all over with the tines of a fork place in baking dish or pan.
- Bake for about an hour or until soft.
- Allow skin to turn black so as to give a smokey flavour.
- Skin eggplants while hot and chop.
- Continue chopping while slowly adding the onion, garlic, tomatoes, oil, vinegar, salt and pepper.
- Place in salad bowl and garnish with black olives and green pepper rings.
- Serve with roast meat, grilled or fried fish, on slices of warm crusty French bread or as an appetizer with pita wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.15 Kcal (1386 kJ) | ||
| Calories from fat | 251.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.98g | 43% | |
|---|---|---|---|
| Sodium | 8.19mg | 0% | |
| Potassium | 724.18mg | 15% | |
| Total Carbs | 19.74g | 7% | |
| Sugars | 12.6g | 50% | |
| Dietary Fiber | 8.83g | 35% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 11.6mg | 19% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.62 Kcal (392 kJ) | ||
| Calories from fat | 71.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 43% | |
|---|---|---|---|
| Sodium | 2.31mg | 0% | |
| Potassium | 204.74mg | 15% | |
| Total Carbs | 5.58g | 7% | |
| Sugars | 3.56g | 50% | |
| Dietary Fiber | 2.5g | 35% | |
| Protein | 0.92g | 7% | |
| Vitamin C | 3.3mg | 19% | |
| Calcium | 9.7mg | 3% | |
* 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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