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Description
Drawing inspiration from Moroccan cuisine, this eggplant salad features fresh mint and plenty of cumin and cayenne pepper to keep this salad exciting. Fresh eggplant is lightly fried and added to a mixture of tomato puree and spices with the end being a delicious gluten free and vegetarian salad. Low in calories this eggplant salad is ready to serve in 40 minutes. Serve with flatbread and couscous for a Moroccan inspired lunch or dinner.
Ingredients
US|METRIC
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Directions
- Using a potato peeler, cut a few strips off the eggplant, lengthwise, and slice into rings, 1 cm thick. Set aside.
- Peel the tomatoes by making a small incision in the shape of a cross and placing them in boiling water for a few seconds. This will cause the peel to come off easily.
- Cut into quarters and set aside.
NutritionView More
170Calories
Sodium9% DV220mg
Fat8% DV5g
Protein10% DV5g
Carbs10% DV31g
Fiber56% DV14g
| Calories170Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium1160mg33% |
| Protein5g10% |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber14g56% |
| Sugars11g22% |
| Vitamin A20% |
| Vitamin C45% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.