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Eggplant Salad la Tamu

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Submitted by raymond

YIELD

4 servings

PREP

40 min

COOK

5 min

READY

45 min

Ingredients

5 5
EACH EACH EGGPLANT
small-sized, sliced *
1 1
X X SALT *
2 3E+1
TABLESPOONS ML OLIVE OIL
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML RED PEPPER FLAKES
1 5
TEASPOON ML VINEGAR
or lemon juice
½ 2.5
TEASPOON ML GARLIC
chopped
1 15
TABLESPOON ML ITALIAN PARSLEY
chopped
2 2
EACH EACH TOMATOES
large-sized, skinned and grated
1 1
X X LEMON
cut in quarters *

Directions

Salt eggplant slices generously and leave to drain for 30 minutes.

Rinse well under running water and pat dry on paper towels.

Sauté eggplants in oil until just golden.

Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters.

Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated.

Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 69 87% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 15%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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