Place eggplants in wire rack and bake in preheated 350 degree oven for 1 hour, until skins have wrinkled and eggplants are soft. Remove from oven and cool.
Peel and chop eggplants into small pieces and sprinkle with lemon juice. Place in a bowl and add chopped onions, tomatoes, salt, pepper, oregano, wine vinegar and olive oil. Cover and chill. Serve cold. Use as an appetizer or salad.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 40 (40%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 8689.3mg||300 %|
|Potassium 645.1mg||17 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 7.5g|
|Protein 2.8g||4 %|
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Calories per serving: 101
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