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4 Serves
106 Mins
Peel the eggplant in alternating strips and soak in salted water for 20 minutes to remove bitterness, then pat dry.
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Vitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
421 mg / 4,700 mgSodium
2015 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Finely dice the onion and mince the garlic using a knife.
Heat olive oil in a large pan and sauté the onions and garlic until softened.
Slice the eggplants lengthwise to create a pocket, stuff them with the onion and garlic mixture, and arrange them in a heavy-bottomed pot.
Drizzle with additional olive oil, season with salt and pepper, and simmer covered over low heat until the eggplant is completely tender.
49
g48
g30
g
Salvadoran
Egyptian