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Eggplant Salad

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

35 min

Ready

65 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound eggplant
peeled, cubed
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1 pound tomatoes
chopped
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2 teaspoons cayenne pepper
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1 teaspoon salt
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1 tablespoon olive oil
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1 tablespoon tomato juice
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Ingredients

Amount Measure Ingredient Features
453.6 g eggplant
peeled, cubed
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453.6 g tomatoes
chopped
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1E+1 ml cayenne pepper
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5 ml salt
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15 ml olive oil
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15 ml tomato juice
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Directions

Boil eggplant in water for 30 minutes.

Drain well and squeeze out excess moisture.

In a large skillet over moderate heat, sauté eggplant, tomatoes, cayenne and salt in olive oil and tomato juice for about 5 minutes, mashing with a fork until somewhat smooth.

Chill before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 7940% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 22%
Sugars g
Protein 5g
Vitamin A 26% Vitamin C 36%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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