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Eggplant & Tomato Salad

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each eggplant
* Camera
5 each tomatoes
large
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4 tablespoons olive oil
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2 tablespoons lemon juice
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1 x salt and black pepper
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2 teaspoons chives
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
4 each eggplant
* Camera
5 each tomatoes
large
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6E+1 ml olive oil
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3E+1 ml lemon juice
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1 x salt and black pepper
* Camera
1E+1 ml chives
fresh, chopped
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Directions

Wipe the eggplants but do not peel them.

Place on a baking sheet and bake at 450℉ (230℃) for 20 minutes, until their skins burst.

Peel the skins and beat the pulp in the basin until smooth.

Skin the tomatoes and remove their seeds.

Chop the flesh roughly.

Arrange the tomatoes in a layer on the eggplant pulp.

Mix together the oil, lemon juice, salt and pepper.

Pour this over the salad.

Just before serving, toss the salad well and sprinkle with the chives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 14483% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 26% Vitamin C 39%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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