Try this Bonjan Salat (Spicy Eggplant Salad) recipe, or contribute your own.
Suggest a better descriptionSlice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature. Per serving: 120 Calories (kcal); 7g Total Fat; (49% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 283mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (570g) | ||
Recipe Makes: 8 servings | ||
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Calories: 499 | ||
Calories from Fat: 387 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43g | 57 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1689.2mg | 58 % | |
Potassium 1540.2mg | 41 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 17.4g | ||
Protein 6.3g | 9 % | |
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: 499
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