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Ingredients
- 8 ounce Eggplant, baked and cooled Extra virgin olive oil spray
- 1 c. Minced tomato
- 1 Tbsp. Fresh basil, chiffonnade cut
- 1 x Clove garlic, chopped
- 1/4 tsp Ginger root, chopped Salt and red pepper
- 2 c. Lettuce leaves, assorted
- 2 Tbsp. Fresh lemon juice, or possibly less Ice water
- 1 ounce Manori cheese, crumbled
Directions
- Bake and cold a small eggplant; pull strands and chop (1/2" pcs). Spray a wok; heat over high and stir fry the eggplant, tomatoes, garlic, ginger, basil and salt and red pepper till the tomatoes weep and everything is warmed through. Have the lettuce at hand, in a salad bowl. Turn off the heat; squeeze the lemon over the vegetables add in water if needed to prevent burning and drying. Serve on top of the lettuce and crumble on the cheese.
- Manouri is a Greek cheese white cheese, moist, soft, sweet, often used for desserts.
- Idea from Vegetarian Cooking for Everyone by Deborah Madison (1997): "Baked Eggplant with Feta Cheese and Tomatoes;" brown an uncooked eggplant, cut it and toss with other ingredients: bake covered 375F about 40 min, uncovered about 5 min.
- NOTE: We made extra eggplant a few days before. CALS 116, 4.1g fat (27-28%
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 2 servings | |
| Calories 44 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 441mg | 13% |
| Total Carbs 10.21g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.43g | 3% |
| Protein 1.99g | 3% |
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