Provided by Florence Fabricant
Categories dinner, appetizer
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
- Char the green pepper all over under a broiler or over a flame, place the pepper in a clean paper bag and rub it gently. This will remove the skin. Rinse the pepper then seed it and chop it fine.
- Sautee the onions in the cooking oil untily lightly brown. Add the green pepper and continue sauteeing the pepper and onions until the pepper is soft.
- Scrape the eggplant from the skin and mash it in a bowl. Add the olive oil, lemon juice, parsley and the sauteed onions and pepper. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 630 milligrams, Sugar 9 grams, TransFat 0 grams
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