Directions:
- Peel the eggplants and cut into 1 inch slices.
- In a 10-inch skillet fry the eggplant slices in olive oil until soft.
- Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
- Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
- Chill eggplant mixture in refrigerator 1 to 2 hours.
- Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
- Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
- Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.39 Kcal (1551 kJ) | ||
| Calories from fat | 285.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.7g | 49% | |
|---|---|---|---|
| Sodium | 836.03mg | 35% | |
| Potassium | 678.7mg | 14% | |
| Total Carbs | 22.42g | 7% | |
| Sugars | 13.4g | 54% | |
| Dietary Fiber | 8.62g | 34% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 1.1mg | 6% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 100.6 Kcal (421 kJ) | ||
| Calories from fat | 77.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 49% | |
|---|---|---|---|
| Sodium | 227.06mg | 35% | |
| Potassium | 184.33mg | 14% | |
| Total Carbs | 6.09g | 7% | |
| Sugars | 3.64g | 54% | |
| Dietary Fiber | 2.34g | 34% | |
| Protein | 0.91g | 7% | |
| Vitamin C | 5.1mg | 31% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17.1mg | 6% | |
* 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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