Puree of Roasted Eggplant - 7g Carbs, 3g Fiber
olive oil for brushing
1 large Italian eggplant, about 1 1/2 pounds, halved
1 red onion, finely diced
3 cloves garlic
2 fresh hot red or green chiles, chopped
1/2 teaspoon salt
1 cup minced fresh cilantro leaves
2 tablespoons fresh-squeezed lemon juice
Preheat the broiler. Brush a bit of olive oil on the open cut surfaces of eggplant. Broil the eggplant halves for 20 minutes, until soft. When they are cool enough to handle, remove the skin and place the pulp in a large bowl. Mash the pulp. Add the onion and stir to combine.
Crush the garlic and red chiles in a mortar with a pestle until a paste is formed. Add the salt, crushed garlic and chiles, and cilantro (reserving a small amount to garnish the dish) to the eggplant. Blend well. Squeeze the lemon juice into the mixture and garnish with the remaining cilantro.
Makes 5 servings.
Calories 45, Fat 2 g, Carbs 7 g, Sodium 149 mg, Fiber 3 g.
No comments:
Post a Comment