Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F. | 2. Wash eggplants, pierce all over with the tines of a fork place in baking dish or pan. | 3. Bake for about an hour or until soft. | 4. Allow skin to turn black so as to give a smokey flavour. | 5. Skin eggplants while hot and chop. | 6. Continue chopping while slowly adding the onion, garlic, tomatoes, oil, vinegar, salt and pepper. | 7. Place in salad bowl and garnish with black olives and green pepper rings. | 8. Serve with roast meat, grilled or fried fish, on slices of warm crusty French bread or as an appetizer with pita wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	3 -4			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
garlic clove	1 -2		crushed	-	-	-	-
tomato	1		peeled chopped	41.86	9.282	2.184	0.364
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
black olive				-	-	-	-
green pepper ring				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.