Try this Eggplant and Tomato Salad recipe, or contribute your own.
Suggest a better descriptionWipe the eggplants but do not peel them. Place on a baking sheet & bake at 450F for 20 minutes, until their skins burst. Peel the skins & beat the pulp in the basin until smooth. Skin the tomatoes & remove their seeds. Chop the flesh roughly. Arrange the tomatoes in a layer on the eggplant pulp. Mix together the oil, lemon juice, salt & pepper. Pour this over the salad. Just before serving, toss the salad well & sprinkle with the chives.
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Serving Size: 1 Serving (794g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 44 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.3mg | 2 % | |
Potassium 1818.5mg | 48 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 21.4g | 86 % | |
Sugars, other 20g | ||
Protein 7.6g | 11 % | |
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: 206
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