Eggplant Salad la Tamu

45 minutes Prep: 40 minutes Cook: 5 minutes

69 calories per serving view nutrition facts

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 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 1.0g	1%

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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