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Eggplant Salad

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Submitted by newyorkrich

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

65 min

Ingredients

1 453.6
POUND G EGGPLANT
peeled, cubed
1 453.6
POUND G TOMATOES
chopped
2 1E+1
TEASPOONS ML CAYENNE PEPPER
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 79 40% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 22%
Sugars g
Protein 5g
Vitamin A 26% Vitamin C 36%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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