Cooking Index - Cooking Recipes & IdeasEggplant Salad Recipe - Cooking Index

Eggplant Salad

Type: Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

1 cup 198g / 7ozEggplant (medium)
1 cup 62g / 2.2ozTomato - seeded, chopped (medium)
1 cup 146g / 5.1ozGreen bell pepper - chopped (small)
1/2 cup 31g / 1.1ozOnion - finely chopped (small)
1   Garlic clove - pressed
1/4 cup 59mlOlive oil
2 tablespoons 30mlRed wine vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped fresh parsley

Recipe Instructions

Prick eggplant in several places with a fork. Broil or place directly over a gas flame on stovetop about 15 minutes, turning frequently, until skin is charred all over and eggplant is soft. Set aside until cool enough to handle. Peel skin. Place eggplant in a colander for 15 minutes to drain bitter juices.

In a large bowl, mix tomato, pepper, onion, garlic, oil and vinegar. Finely chop eggplant pulp with a knife; add to bowl. Mix until thoroughly combined, season to taste with salt and pepper. Refrigerate at least 2 hours for flavors to blend. Sprinkle with parsley before serving.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams

Net Carbs: 5.5 grams

Fiber: 2 grams

Protein: 1 grams

Fat: 9 grams

Calories: 111

Description:

"Eggplant is a very versatile vegetable. Here, we broil it for a smoky flavor, which is balanced by the piquant tastes of vinegar and garlic."

Source:
Atkins Cookbook at http://atkinscenter.com

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