Eggplant Salad

65 minutes Prep: 10 minutes Cook: 35 minutes

79 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	eggplant	peeled, cubed
1	pound	tomatoes	chopped
2	teaspoons	cayenne pepper
1	teaspoon	salt
1	tablespoon	olive oil
1	tablespoon	tomato juice

Directions

Boil eggplant in water for 30 minutes.

Drain well and squeeze out excess moisture.

In a large skillet over moderate heat, sauté eggplant, tomatoes, cayenne and salt in olive oil and tomato juice for about 5 minutes, mashing with a fork until somewhat smooth.

Chill before serving.

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Nutrition Facts

Serving Size 255g

Amount per Serving

Calories 79 40% of calories from fat

	% Daily Value*
Total Fat 4.0g	5%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 600mg	25%
Total Carbohydrate 12.0g	4%
Dietary Fiber 5.0g	22%
Sugars 7.0g
Protein 2.0g	5%

Vitamin A	26%		Vitamin C	36%
Calcium	2%		Iron	4%

* 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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