Eggplant Salad la Tamu

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Time to Prepare this Recipe 45 minutes Prep: 40 minutes Cook: 5 minutes
Calories Per Serving and Nutrition Information 69 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

5 each eggplants small-sized, sliced
1 x salt
2 tablespoons olive oil
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon vinegar or lemon juice
1/2 teaspoon garlic chopped
1 tablespoon italian parsley chopped
2 each tomatoes large-sized, skinned and grated
1 x lemon cut in quarters

Directions

Salt eggplant slices generously and leave to drain for 30 minutes.

Rinse well under running water and pat dry on paper towels.

Saute eggplants in oil until just golden.

Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters.

Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated.

Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

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Nutrition Facts

Serving Size 71g
Amount per Serving
Calories 69 87% of calories from fat
% Daily Value*
Total Fat 7.0g10%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 4mg0%
Total Carbohydrate 3.0g1%
 Dietary Fiber 1.0g3%
 Sugars 2.0g
Protein 1.0g1%
Vitamin A 13%  Vitamin C 15%
Calcium 1%  Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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