EGGPLANT CHIPOTLE SALSA |
Course : Eggplant
Serves: 4 |
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Ingredients:
1 medium eggplant peeled and diced |
4 cloves garlic minced |
3/4 teaspoon salt |
5 ounces small green beans cut into 1-inch lengths |
4 medium chipotle chiles en adobo julienned |
1 teaspoon adobo sauce |
2 tablespoons roasted peeled and diced |
1 teaspoon red pepper |
1 tablespoons sherry vinegar |
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Preparation / Directions:
Saute eggplant with garlic and salt for 3 to 4 minutes in water. Blanch the
beans in boiling salted water for 30 seconds. Drain. Combine all
ingredients in
a mixing bowl and stir to mix well. Serve immediately.
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Nutritional Information:
264 Calories (kcal); 15g Total Fat; (56% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; 1971mg Sodium |
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