Aubergine Appetizer Israeli Style Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodDish
VegetarianMain Ingredient

Ingredients

 Aubergines12 Ounce
 Oil1 Tablespoon
 Margarine3 Ounce
 Olive oil1 Tablespoon
 Salt1 Teaspoon (Leveled)
 Ground black pepper1 Teaspoon (Leveled)
 Lemon juice3 Tablespoon
 Black olives4 , chopped
 Hard boiled egg1 , chopped
 Spring onions1 Cup (16 tbs)
 Small tomatoes1 Cup (16 tbs), skinned
 Radishes1 Tablespoon, sliced

Nutrition Facts

Serving size

Calories 197 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 3 g15.2%

Trans Fat 0 g

Cholesterol 40.3 mg

Sodium 257.3 mg10.7%

Total Carbohydrates 7 g2.5%

Dietary Fiber 3 g11.9%

Sugars 2.9 g

Protein 3 g5%

Vitamin A 20.4% Vitamin C 20.9%

Calcium 3% Iron 4.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Apply 1 tablespoon oil over aubergines and soften the vegetable by baking in an open ovenproof dish.
2) Let cool, hollow out pulp and then through a coarse wire sieve, rub the skin.
3) Take a bowl and using a fork, mash aubergine pulp and skin in it.
4) Add in margarine, olive oil, salt, pepper and lemon juice, mashing and chill the mixture after mixing in olives.

SERVING
5) In a pottery dish, arrange the dish and serve after garnishing with egg, spring onion and radishes.
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