Real African Dishes: [MC-AllEthnic-Recipes] Marinated Italian Eggplants - Melanzane Marinate ; 8g Carbohydrate; 3g Dietary Fiber

Friday, May 28, 2010

[MC-AllEthnic-Recipes] Marinated Italian Eggplants - Melanzane Marinate ; 8g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Marinated Italian Eggplants - Melanzane Marinate

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup balsamic vinegar
1 pound baby eggplant -- (4 baby eggplants), trimmed, diced into 1-inch pieces
3 tablespoons extra-virgin olive oil
4 garlic cloves -- finely minced
2 tablespoons fresh mint -- finely chopped
2 tablespoons fresh oregano -- finely chopped
2 tablespoons fresh parsley -- finely chopped
juice of 1 lemon
salt
freshly ground black pepper

Bring pot of water to a boil over high heat. Add the vinegar. Add the
eggplant, and boil for 5 minutes. Drain and rinse with cold water. Place
the eggplant in a large bowl, and refrigerate for 1 hour or overnight.

To serve, toss eggplant with olive oil, garlic, mint, oregano, parsley,
lemon juice, and salt and pepper to taste. Serve cold or at room
temperature.

Makes 2 cups (Serves 4 one-half cup servings).

AuthorNote: The picture-perfect Sicilian town of Taormina is famous for
its vegetable-based appetizers, natural springs, and serene springs. I've
tweaked the recipe just a bit. Because eggplant skin contains
antioxidants, potassium, magnesium, and fiber, I've chosen to leave it on
in this recipe. In addition, I've replaced the traditional white wine
vinegar with balsamic vinegar, which comes from Northern Italy.

Fresh, in-season eggplant is a healthful and versatile vegetable. Choose
shiny, smooth-skinned varieties that are free of bruises. The fresher the
eggplants, the less bitter they will taste.

ChupaNote: toss with whole grain orzo (or other pasta), minced sun-dried
tomatoes, chopped Kalamata olives, sliced green onions, capers, and
crumbled feta with 1/4 cup finely chopped fresh mint, 1/4 cup finely
chopped fresh oregano, 1/4 cup finely chopped fresh parsley.

Cuisine:
"Italian"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 123 Calories; 10g Fat (71.4%
calories from fat); 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0
Fruit; 2 Fat.

NOTES : Region: Sicilian

Nutr. Assoc. : 0 3234 0 0 0 0 0 0 0 0