Eggplant Salad
Yield
4 servingsPrep
10 minCook
35 minReady
65 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
peeled, cubed |
|
| 1 | pound |
tomatoes
chopped |
|
| 2 | teaspoons |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
tomato juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
peeled, cubed |
|
| 453.6 | g |
tomatoes
chopped |
|
| 1E+1 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
| 15 | 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.
