Eggplant A La Provencale


Posted by Vegipes

Eggplant A La Provencale
Serves 6
Eggplant, Tomatoes, and garlic.
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Prep Time
1 hr
Prep Time
1 hr
97 calories
22 g
0 g
1 g
4 g
0 g
431 g
67 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
431g
Servings
6
Amount Per Serving
Calories 97
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 67mg
3%
Total Carbohydrates 22g
7%
Dietary Fiber 11g
45%
Sugars 11g
Protein 4g
Vitamin A
30%
Vitamin C
51%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lg Eggplants
  2. Coarse salt
  3. Olive oil
  4. 2 lb Ripe tomatoes
  5. 3 ea Garlic cloves, chopped
  6. 2 tb Parsley, chopped
  7. 1 tb Lemon juice
  8. 1/8 ts Sugar
  9. Salt & pepper
  10. Parsley to garnish
Instructions
  1. Cut unpeeled eggplants into 1/2\" diagonal slices, spread
  2. slices onto a cutting board, sprinkle with salt & press
  3. with a plate to get rid of excess liquid. Allow to drain
  4. for 30 minutes. Wipe with a damp cloth. Heat enough olive
  5. oil to cover bottom of a large skillet. Fry gently over
  6. medium heat, turning often till tender. Remove from pan &
  7. drain. Plunge tomatoes into boiling water for a few
  8. seconds, peel & deseed. Saute remaining pulp in a little
  9. olive oil till soft.
  10. Add garlic & parsley. Cover, reduce heat & cook for 30 to
  11. 40 minutes. Remove from heat, cool, add lemon juice,
  12. sugar, salt & pepper. Place eggplant in a shallow serving
  13. dish or glass bowl. Pour tomato mixture on top & chill
  14. till ready to serve. Garnish with parsley sprigs.
beta
calories
97
fat
1g
protein
4g
carbs
22g
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