Try this Eggplant Salsa recipe, or contribute your own.
Suggest a better descriptionCut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender. Let cool, then peel and dice the eggplant. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving. Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop. Yield: Approx. 2 cups SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
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Serving Size: 1 Serving (627g) | ||
Recipe Makes: 1 | ||
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Calories: 268 | ||
Calories from Fat: 76 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 22mg | 7 % | |
Sodium 400.2mg | 14 % | |
Potassium 1389.2mg | 37 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 19.5g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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