Try this Eggplant relish recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 180 degrees
Wash eggplant cut in half then make cube cuts without penetrating skin
Salt and leave in colander for at least 30 mins cut side down.
Wash excesses salt off and dry with paper towel.
Lightly oil and place on oven tray on top of each other like a whole eggplant.
Once cooked through and soft remove from oven and allow to cool.
Scoop out eggplant pulp and chop roughly into a bowl.
Stir in remaining ingredients, mix well, and serve at room temperature or chilled
Adapted from "the compassionate cook"
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 118 | ||
Calories from Fat: 24 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 890.3mg | 31 % | |
Potassium 1132.2mg | 30 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 10.9g | 43 % | |
Sugars, other 12.8g | ||
Protein 4.7g | 7 % | |
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: 118
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