Ensalada Catalana from Healthy Diabetic Recipes

Ensalada Catalana Recipe

Recipe Ingredients:

1 medium eggplant
3 medium green peppers
3 medium onions
3 medium tomatoes
2 cans 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

Recipe 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"

Servings: 18

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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