Eggplant Napoli Recipe

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Eggplant1 Pound (Small Ones)
 Olive oil/Vegetable oil1⁄2 Cup (8 tbs)
 Cider vinegar1⁄2 Cup (8 tbs)
 Sugar1 Tablespoon
 Salt1⁄2 Teaspoon
 Onion salt1⁄4 Teaspoon
 Oregano leaves1⁄4 Teaspoon, crumbled
 Celery seeds1⁄8 Teaspoon
 Garlic powder1 Dash
 Onion rings4 (For Garnish)
 Cherry tomato halves4 (For Garnish)
 Chopped parsley2 Tablespoon (For Garnish)

Nutrition Facts

Serving size

Calories 302 Calories from Fat 241

% Daily Value*

Total Fat 27 g42.1%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 349.9 mg14.6%

Total Carbohydrates 14 g4.6%

Dietary Fiber 4.6 g18.4%

Sugars 8 g

Protein 2 g3.5%

Vitamin A 15.4% Vitamin C 28%

Calcium 3.3% Iron 5.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Cut eggplant in 1/2-inch cubes without peeling
2. In a small saucepan, heat the oil
3. Sauté the eggplant for 5 minutes until tender and golden.
4. Tip eggplant into a bowl and let cool slightly.
5. In a cup, combine vinegar with the remaining ingredients for the dressing and stir well until sugar dissolves.
6. Pour dressing over eggplant cubes, and toss to coat
7. Refrigerate to chill and marinate until ready to serve.

SERVING
8. Spoon Eggplant Napoli into a small serving bowl.
9. Garnish with onion rings, cherry-tomato halves and chopped parsley.
10. Serve chilled accompanied with pita triangles.
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