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Aubergines With Mint Recipe
|Aubergines||2 Pound (1 Kilogram)|
|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Mint leaves||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Large, peeled and chopped|
Calories 226 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 219.6 mg9.1%
Total Carbohydrates 37 g12.4%
Dietary Fiber 18.2 g72.7%
Sugars 15.6 g
Protein 7 g14%
Vitamin A 36.5% Vitamin C 62.7%
Calcium 8.8% Iron 11.2%
*Based on a 2000 Calorie diet
Sprinkle with salt and allow them to drain for about 30 minutes, rinse, then pat dry.
Heat olive oil in a frying-pan and brown the aubergines lightly; cook for about 15 minutes but don't allow them to go mushy.
Chop the garlic and the mint leaves (don't do this in advance or the flavour will disappear), stir these into the aubergines and cook for 2 minutes longer.
Add the tomatoes and stir until amalgamated, but don't overdo it or you will spoil the appearance.
Season with salt and pepper; if the oil was coarse, add a pinch or two of sugar as well.