Grilled eggplant with caponata salsa recipe | 41 calories
Grilled eggplant with caponata salsa: eggplant, tomatoes, onions, celery, vinegar, olives, oil, capers, garlic, oregano, paprika
Keywords
- eggplant
- tomatoes
- onions
- celery
- vinegar
- olives
- oil
- capers
- garlic
- oregano
- paprika
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Cooking tools:
- Grill
- Grill pan
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Wooden spoon
- Tongs
- Measuring spoon
- Serving bowl
Ingredients
- Tomatoes · red · ripe · raw · year round average: 340 g
- Celery · raw: 2 stalk, medium (7-1/2" - 8" long)
- Onions · raw: 0.5 cup, chopped
- Olives · ripe · canned (small-extra large): 5 large
- Spices · oregano · dried: 2.5 tsp, leaves
- Capers · canned: 1 tbsp, drained
- Garlic · raw: 1 clove
- Spices · paprika: 1 g
- Vinegar · red wine: 3 tbsp
- Oil · olive · salad or cooking: 1.5 tbsp
- Eggplant · raw: 1 eggplant, unpeeled (approx 1-1/4 lb)
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