Eggplant and Tomato Salad

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Time to Prepare this Recipe 30 minutes Prep: 10 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 144 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

4 each eggplants
5 each tomatoes large
4 tablespoons olive oil
2 tablespoons lemon juice
1 x salt and black pepper
2 teaspoons chives fresh, chopped

Directions

Wipe the eggplants but do not peel them.

Place on a baking sheet and bake at 450 degrees F 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.

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Nutrition Facts

Serving Size 175g
Amount per Serving
Calories 144 83% of calories from fat
% Daily Value*
Total Fat 13.0g20%
 Saturated Fat 2.0g9%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 8mg0%
Total Carbohydrate 7.0g2%
 Dietary Fiber 2.0g8%
 Sugars 4.0g
Protein 1.0g3%
Vitamin A 26%  Vitamin C 39%
Calcium 2%  Iron 3%

* 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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