Nutrition balance score
Unbalanced
Glycemic Index
18
Low
Glycemic Load
2
Low
Nutrition per serving
Calories383.3 kcal (19%)
Total Fat38.4 g (55%)
Carbs11.2 g (4%)
Sugars5.7 g (6%)
Protein1.9 g (4%)
Sodium2334.9 mg (117%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Peel and slice the eggplant. Place it in a plate with the salt and let it sit for 10 minutes. Chop up the parsley very fine and combine it with the lemon juice and chopped garlic. Set it aside. Heat up olive oil in a large skillet then squeeze the excess liquid from each piece of eggplant and fry it until golden brown on both sides. Place it into a plate top it off with the parsley topping and alternate layers with both until you run out of ingredients. Pour the access oil from the pan on top of the eggplant. Serve it with pita bread and enjoy.
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