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Eggplant Salad la Tamu

 

29

Yield

4

servings

Prep

40

min

Cook

5

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

5 each eggplant
small-sized, sliced
*
1 x salt
*
2 tablespoons olive oil
¼ teaspoon black pepper
*
½ teaspoon red pepper flakes
*
1 teaspoon vinegar
or lemon juice
½ teaspoon garlic
chopped
1 tablespoon italian parsley
chopped
2 each tomatoes
large-sized, skinned and grated
1 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

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 6987% of calories 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?

 

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