Directions:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
- Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.71 Kcal (1175 kJ) | ||
| Calories from fat | 237.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.43g | 41% | |
|---|---|---|---|
| Sodium | 494.3mg | 21% | |
| Potassium | 381.81mg | 8% | |
| Total Carbs | 9.42g | 3% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 1mg | 33% | |
| Iron | 118.3mg | 657% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.2 Kcal (671 kJ) | ||
| Calories from fat | 135.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 41% | |
|---|---|---|---|
| Sodium | 282.1mg | 21% | |
| Potassium | 217.9mg | 8% | |
| Total Carbs | 5.38g | 3% | |
| Sugars | 2.85g | 20% | |
| Dietary Fiber | 3.09g | 22% | |
| Protein | 0.67g | 2% | |
| Vitamin C | 4.8mg | 14% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 67.5mg | 657% | |
| Calcium | 29.5mg | 5% | |
* 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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