How to make the perfect eggplant sauce with eggplant and a dash of bacon
If you’re looking for an eggplant/salad combo that you can eat with bacon, this is the one.
I mean, really, who doesn’t love a salad?
The sauce itself is a bit light and goes well with the eggplant.
But, for an extra special treat, you can add in a dash or two of bacon to it and it will come together like a dream.
Ingredients: 2 cups frozen shrimp, washed and chopped (I used one of my favourite frozen shrimp packages) 1/2 cup water (to cover the shrimp) 1 tablespoon honey 1 tablespoon olive oil (or olive oil plus more for drizzling) 2 tablespoons chopped onion, sliced 1 tablespoon chopped celery, diced 1/4 cup chopped celeriac, chopped 1/8 cup chopped fresh parsley, chopped 4 cloves garlic, peeled and finely chopped Directions: Combine all ingredients in a food processor and pulse until finely ground.
Transfer to a bowl and let sit for 30 minutes.
Notes: For an even lighter sauce, you could use frozen or frozen-shrimp-packed eggs.
But if you don’t have time to chop and cook the shrimp, you’re going to have a tough time getting them to come out.
Just toss them in the pan and cook for 5 minutes on medium heat.
For a lighter, more tender, sauce, I would add a few cloves of garlic to it.
You can also try making a sauce from the frozen shrimp you’ve already frozen and the eggs that you’ve frozen.
Enjoy 🙂 Nutrition Facts How to Make the Perfect Eggplant Sauce with Eggplant and Bacon Amount Per Serving Calories 225 Calories from Fat 36 % Daily Value* Total Fat 6g 9% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 810mg 25% Potassium 495mg 13% Total Carbohydrates 36g 12% Dietary Fiber 6g 24% Sugars 17g Protein 3g 6% Vitamin A 4.8% Vitamin C 5.4% Calcium 8.9% Iron 8.4 % * Percent Daily Values are based on a 2000 calorie diet.