Eggplant Salad Recipe | Yummly
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Eggplant Salad

LA COCINA DE BABEL
12Ingredients
40Minutes
170Calories
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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
4 SERVINGS
  • 3 eggplants (medium)
  • 4 plum tomatoes
  • 2 cloves garlic (chopped)
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 tsp. sugar
  • 1 Tbsp. tomato puree
  • 2 tsp. mint (chopped)
  • 1/2 lemon
  • salt
  • olive oil
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    Directions

    1. Using a potato peeler, cut a few strips off the eggplant, lengthwise, and slice into rings, 1 cm thick. Set aside.
    2. 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.
    3. Cut into quarters and set aside.
    View 5 More StepsDiscover more recipes from La Cocina de Babel

    NutritionView More

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    170Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    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.

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