Eggplant Provencale Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Eggplants6 Small
 Olive oil6 Tablespoon
 Tomatoes3 , peeled and coarsely chopped
 Garlic1 Clove (5 gm), crushed
 Anchovies2 , diced
 Basil1 Tablespoon, chopped
 Lemon slices6
 Black olives6 , pitted
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 255 Calories from Fat 154

% Daily Value*

Total Fat 18 g27%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 5 mg

Sodium 146.9 mg6.1%

Total Carbohydrates 24 g8.1%

Dietary Fiber 13 g52.1%

Sugars 9.9 g

Protein 6 g12%

Vitamin A 14.9% Vitamin C 35.9%

Calcium 6% Iron 8.3%

*Based on a 2000 Calorie diet

Directions

Cut impeded eggplants in 1 1/2-inch-thick slices.
Season with salt and pepper.
Brown lightly on all sides in hot olive oil.
Remove from heat.
Drain on absorbent paper.
To the same oil add tomatoes, salt, pepper, garlic and anchovies.
Heat slowly until tomatoes are cooked.
Remove from heat.
Add basil.
Place 1 teaspoon of sauce on each slice of egg plant.
Garnish with lemon slices, more anchovy and black olives.
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