Monk's Salad - {Salatat REhib} Recipe - Cooking Index
4 | Japanese eggplants | |
1 | Tomato - seeded, and | |
Diced 1/4" pieces | ||
Juice of 1 lemon | ||
3 | Garlic cloves - minced | |
3 tablespoons | 45ml | Olive oil |
3 | Parsley sprigs - roughly chopped | |
1/4 teaspoon | 1.3ml | Salt |
Cook eggplants either over medium heat on grill or on rack set over gas burner on high, turning, until eggplants are soft and skin charred, 2 to 3 minutes per side.
Remove stem and charred parts and cut eggplants into 1/4-inch dice. Mix with tomato.
Mix lemon juice, garlic, oil, parsley and salt and gently stir into eggplant mixture.
This recipe yields 1 cup.
Each 1/4 cup: 108 calories; 152 mg sodium; 0 cholesterol; 10 grams fat; 4 grams carbohydrates; 1 gram protein; 0.49 gram fiber.
Source:
The Los Angeles Times, 11-03-1999
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