Appetizers

Boiled Eggplant with Avocado Salad

9

Soft and silky.

2
½ tablespoon dried parsley
2 garlic cloves, minced
¼ cup olive oil

1 eggplant
1/8 teaspoon salt
2 cups water
2 tablespoon white vinegar

1 avocado
1 teaspoon freshly-squeezed lemon juice
1 tablespoon chopped onion
1 tablespoon chopped tomato
Sauce: Combine dried parsley, garlic, and olive oil Eggplant: Peel and cut eggplant into ¼-inch thick rounds (horizontally cut slices have beautiful patterns). Sprinkle some salt on each eggplant slice, stack them up and let sit for 15 minutes. Boil water in a pot, add vinegar, then put eggplant slices in, simmer for about 8 minutes or until cooked and soft. Drain and let cool, then marinade tin the sauce for half and hour. Salad: Peel the avocado and remove core, then cut into chunks. Mix with lemon juice, onion and tomato. Spread out the eggplant slices on a plate, and serve with salad.
Nutritions

Calories
377

Sodium
162mg
6% DV

Fat
43g
66% DV

Protein
5g
10% DV

Carbs
14g
4% DV

Fiber
9g
38% DV