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Tasty and healthy way to cook eggplants. A perfect salad to use as appetizer. There's no way you can not love this.
- 2 large eggplants
- 1 small onion
- 1 egg yolk
- 100 ml sunflower oil
- salt to taste
- Roast the eggplants on open flame or grill them with their skin on, until insides become very soft.
- Cool down a little and remove the skin dipping your fingers in cold water so you don't get burned. Cut the tail and let them cool in a strainer to drain well.
- Add onion in a food processor and chop well. After the eggplants are completely drained add them to onion in the food processor, add egg yolk and oil and process for about 5-10 seconds until well blended. Don't process more as they can get too airy.
- Place them in a bowl, add salt and serve with fresh homemade bread, tomatoes and black olives. The rest can be stored in the refrigerator for a few days.
Nutrition facts Whole Salad - Calories:1182, Fat:101.3 g, Saturated Fat:11.2 g, Carbohydrates:69.6 g, Sugar:28.8 g, Fiber:38.4 g, Protein:14.5 g, Cholesterol:210 mg, Calories from Fat 912, Sodium 33mg, Vitamin A 11%, Calcium 14%, Vitamin C 49%, Iron 18%, Nutrition Grade B, Percent Daily Values are based on a 2,000 calorie diet.