Eggplant Salad Recipe - Cooking Index
1 cup | 198g / 7oz | Eggplant (medium) |
1 cup | 62g / 2.2oz | Tomato - seeded, chopped (medium) |
1 cup | 146g / 5.1oz | Green bell pepper - chopped (small) |
1/2 cup | 31g / 1.1oz | Onion - finely chopped (small) |
1 | Garlic clove - pressed | |
1/4 cup | 59ml | Olive oil |
2 tablespoons | 30ml | Red wine vinegar |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 tablespoons | 30ml | Chopped fresh parsley |
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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