Ensalada Catalana Recipe
Ingredients:
1 medium eggplant
3 medium green peppers
3 medium onions
3 medium tomatoes
2 can artichoke hearts - (7 oz ea)
6 tsp olive oil
2 garlic cloves, minced
1/4 cup chopped parsley
2 tbsp capers in vinegar
1/8 tsp freshly-ground white pepper
1/4 tsp salt
2 lemons
1 hard-boiled egg
Instructions:
Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion,
and tomatoes in a covered dish and roast for 60 minutes. Allow the
vegetables to cool to room temperature, then peel and remove all seeds.
Slice the vegetables into strips and add the artichoke hearts. Set aside.
Heat 1 teaspoon of the olive oil in a small skillet and sauté the garlic
for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze
the lemons and add the juice to the remaining oil. Mix this well with the
garlic; then pour over the vegetables. Toss gently to coat and refrigerate
before serving. Garnish with sliced egg.
This recipe yields 18 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 51; Calories from Fat 18; Total Fat 2g;
Cholesterol 15mg; Sodium 58mg; Carbohydrate 8g; Dietary Fiber 1g;
Protein 2g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
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Per Serving (excluding unknown items): 43 Calories; 2g Fat (37.4% calories
from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol;
37mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 18
