Directions:
- Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft.
- Cool the eggplant. Scoop it out and set aside. Do not use the peel.
- In a frying pan saute the onion and the 4 cloves of garlic, chopped.
- When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan.
- When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set.
- Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold.
- (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.04 Kcal (1072 kJ) | ||
| Calories from fat | 40.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 82.73mg | 3% | |
| Potassium | 1538.67mg | 33% | |
| Total Carbs | 45.5g | 15% | |
| Sugars | 25.63g | 103% | |
| Dietary Fiber | 17.11g | 68% | |
| Protein | 13.05g | 26% | |
| Vitamin C | 33.6mg | 56% | |
| Iron | 1.1mg | 6% | |
| Calcium | 122.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 35.71 Kcal (150 kJ) | ||
| Calories from fat | 5.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 7% | |
|---|---|---|---|
| Cholesterol | 22.83mg | 55% | |
| Sodium | 11.54mg | 3% | |
| Potassium | 214.6mg | 33% | |
| Total Carbs | 6.35g | 15% | |
| Sugars | 3.57g | 103% | |
| Dietary Fiber | 2.39g | 68% | |
| Protein | 1.82g | 26% | |
| Vitamin C | 4.7mg | 56% | |
| Iron | 0.2mg | 6% | |
| Calcium | 17mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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