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Suggest a better descriptionLeah Bergen of the new Cafe Fontebella in Oakland says Concia originated in the Jewish ghetto in Rome. She learned to make it from her grandmother and mother, and has since adapted it to the restaurants where she has cooked. For garlic lovers, this dish is heaven. Slice the eggplant (or zucchini) 3/8 inch thick. Brush with 3 to 4 tablespoons of the olive oil. Grill until golden, about 10 minutes of the eggplant, 6 to 8 minutes for the zucchini. Arrange a layer of vegetables in a clean glass jar or dish with a lid. Sprinkle with some of the salt, pepper, shaved garlic and herbs. Continue until all the vegetables are used. Combine remaining olive oil and vinegar pour over the vegetables. Refrig- erate. Turn every day for 1 week. Makes 1 quart. PER 1/4 CUP: 130 calories, 1 g protein, 6 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 803 mg sodium, 3 g fiber. From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 124 | ||
Calories from Fat: 14 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.4mg | 1 % | |
Potassium 611.9mg | 16 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 18.6g | ||
Protein 5.3g | 8 % | |
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. |
Calories per serving: 124
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