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4 Tablespoons olive oil
2 medium eggplants 1 large tomato, finely diced
1 handful fresh mint leaves, chopped
1 garlic clove, crushed
1-1/2 Tablespoons fresh lemon juice
Preheat the broiler. Line a baking sheet with aluminum foil and grease with half the olive oil. Slice eggplant crosswise into 1/4" slices and place on the prepareed baking sheet. Yurn over so the oiled side is up. Sprinkle with salt and pepper and broil until charred, 2-3 minutes. Repeat on the other side and repeat with the remaining eggplant and oil.
Using a blender, puree the eggplant with the mint and garlic.
Servings: 16
Per Servings
Calories: 48
Carbohydrates: 4 g
Protein: 1 g
Fat: 4 g
1
| From | Comment |
|---|---|
Avera |
September 8, 2009 5:24 AM I have NEVER fixed this. BUT I am sure going to try it. It sounds great to use as a dip also. |
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