Eggplant Salad Recipe
This can be served as an appetizer with crackers or pita bread.
Ingredients
- 1 Large eggplant, dont peel, cut in cubes.
- 3 red peppers, cubed
- 2 tomatoes, cubed
- 4 garlic cloves, sliced
- tomatoe paste (260 gr.)
- 3 T. olive oil
- 1/4 cup water
- 1 teas. hot pepper, chopped (for those who like hot and spicy)
- 1 T. vinegar
- 1 T. sugar
- salt
- pepper
Directions
- Heat 2 T. olive oil in pot. Add eggplant, peppers, and cook until soft. Put in bowl. In same pot, add 1 T. olive oil and add tomatoes, tomato paste, garlic, water, hot pepper, vinegar, sugar, salt and pepper ( to taste). Cook and stir 10 minutes. Pour eggplant back into pot, and stir a few more minutes. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 35 | 34% |
| Total Fat 3.92g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 613mg | 18% |
| Total Carbs 15.85g | 4% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.09g | 6% |
| Protein 2.79g | 4% |
