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Add a photoServings: 1
Ingredients
- 2 x Aubergines, Big shinny and dark in skin, (up to 4)
- 2 x Green bell peppers, (up to 3)
- 3 x Tabls Oil, (up to 5)
- 1 x Onion, Medium, cut in small pcs
- 1 x Tomatoes, peeled and cut into small pcs, (up to 2) Salt, (no pepper)
Directions
- Devora.
- Prick the aubergine 3-4 time in the flesh, and BBQ them with the bell peppers , turning them until aubergines are soft and peppers are nicely BBQ.
- Put them in a bowl, cover with nylon bag for 15 min. Peel the bell peppers in running water and cut into small strips , put aside for later use. On a board put the aubergines and make a cut in their length. With a spoon, spoon out the flesh, spoon out as much as you can, Put in a colander to drain the liquid. Mash them to pueree.At this stage my mother( Now I do) used to take just a portion which she wanted to prepare and the rest of the aubergine she put them in a container ,cover them with just a little on top with some oil, cover and keep in refrigerator for later use.
- To finish the salad, You add in all remaining ingredients, Add in salt as much as you prefer. Eat with country black bread.
- Oh, dear, It does reminds me of mother.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1092g | |
| Calories 267 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.95g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 2326mg | 66% |
| Total Carbs 62.81g | 17% |
| Dietary Fiber 30.9g | 103% |
| Sugars 27.8g | 19% |
| Protein 10.76g | 17% |
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