 Method:Roasting
1. Formula
- 6 eggplants
- 1 clove garlic, crushed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons white sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon dried basil
- salt and pepper to taste
2. Nutrition Information
- Calories: 99 kcal
- Carbohydrates: 16 g
- Dietary Fiber: 5 g
- Fat: 3 g
- Protein: 2 g
- Sugars: 10 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
- In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.
4. Remark
Roasted eggplant is dressed in an herbed balsamic vinaigrette dressing. If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers.
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