Eggplant and Tomato Salad

30 minutes Prep: 10 minutes Cook: 20 minutes

144 calories per serving view nutrition facts

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 13.0g	20%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 1.0g	3%

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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