Chilled Eggplant Appetizer
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INGREDIENTS
INSTRUCTIONS
Bake eggplant and green peppers in a 350 deg. oven for 1 hour. Turn after 1/2 hour; let cool. Peel eggplant; if it is watery, squeeze and drain on paper towels. Skin and seed the green peppers. Chop eggplant and peppers, then combine.* When you are ready to serve, add diced raw onion, lemon juice, salad oil, salt and pepper, all to taste. Chill and eat cold as an appetizer. *This recipe freezes well. Freeze in the summer when eggplant is plentiful and defrost later and add remaining ingredients. From DEEANNEs recipe files
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (82g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 19 | ||
| Calories from Fat: 1 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 17.9mg | 1 % | |
| Potassium 170.8mg | 4 % | |
| Total Carbohydrate 4.4g | 1 % | |
| Dietary Fiber 2.3g | 9 % | |
| Sugars, other 2.1g | ||
| Protein 0.8g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 19
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