Directions:
- Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
- Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.86 Kcal (364 kJ) | ||
| Calories from fat | 66.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 11% | |
|---|---|---|---|
| Sodium | 148.15mg | 6% | |
| Potassium | 192.62mg | 4% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 14.9mg | 83% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 94.72 Kcal (397 kJ) | ||
| Calories from fat | 72.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 11% | |
|---|---|---|---|
| Sodium | 161.56mg | 6% | |
| Potassium | 210.04mg | 4% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 3.31g | 12% | |
| Dietary Fiber | 2.79g | 10% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 3.5mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 16.2mg | 83% | |
| Calcium | 15.2mg | 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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