Eggplant Salad
|
|
|
| Servings | Prep Time |
| 6persons | 25minutes |
| Cook Time |
| 15minutes |
|
|
|
|
Eggplant Salad
|
Ingredients
- 2kg eggplantany size
- 1/2cup olive oil
- 1 Lemonjuice
- 4 cloves garlic
- 1/4tbsp salt
- 4 large onions
- Cooking oil
Units:
Instructions
- Cut eggplants in one inch cubes
- Fry them in oil until tender
- Mince Garlic, Onions, Parsley
- Mix everything together :Garlic + onions + salt + pepper + lemon juice + olive oil + parsley
- Ready to eat
Recipe Notes
Contributor: Jamileh Abou Shahban, 71
Place: Battir, Bethlehm, Palestine
| Recipe’s Personal Background | How did you learn this recipe? | Parents |
| Is there some memory/historical event connected to this recipe? | – | |
| Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? | – | |
| Mediterranean Background | Any tradition this receipe is connected to? If yes, which one? Can you describe it? | No, there is not. |
| Any Festivity this recipe is connected to? If yes, which one? Can you describe it? | It is connected to the Eggplant Festival. | |
| Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment? |
Yes, Battir village is famous for its Eggplant. | |
| Season (season this food is linked to) | Eggplant is produced in the summer. |
| Ingredient | Nutritional Importance | Health Benefits |
| Eggplant | 1 cup of cubes eggplant provides: • 20 calories • 4.67 g carbohydrate • 2.8 g dietary fiber • 0.16 g total fat • 0.028 g saturated fat • 0 mg cholesterol • 0.83 g protein |
The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. Decrease Blood Cholesterol. Decreases the risk of Obesity. |
| Pine Nuts | 1 cup (135 g) • Calories 909 • Total Fat 92 g • Cholesterol 0 mg • Sodium 3 mg • Carbohydrate 18 g |
Good for weight loss, Induces sleep, prevent heart disease & diabetes, prevents cancer |
| Parsley | Energetic value virtually non-existent. Great source of fibre, vitamin C, vitamin A, folic acid, calcium, iodine, iron calcium, magnesium and potassium. | It has a diuretic and digestive function. Its vitamin content contributes for the strengthening of the immune system. Parsley, specially as oil, can have an important role in the inhibition of cancer tumours, as shown by some studies |
| Garlic | Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium. | Its properties are enhanced if eaten raw. Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides. |
| Olive oil | Source of mono-unsaturated fat. It contains vitamins E and K. | The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers. |
| Additional information | |
| Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? | – |
| What is the primary base with which your food is prepared? Is this a derivative of oil or another base? | – |
| What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? | |
