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Eggplant Salad (Veg Times

Eggplant Salad (Veg Times recipe image
This Mediterranean salad features Tomatoes, chopped, Cayenne, Salt, Olive oil. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 82.6
Dietary: Gluten-free, Vegetarian
Description
This Mediterranean salad features Tomatoes, chopped, Cayenne, Salt, Olive oil. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 lbs Tomatoes, chopped
  • 2 teaspoons Cayenne
  • 1 teaspoons Salt
  • 1 tablespoons Olive oil
  • 1 tablespoons Tomato juice
Directions
  1. 1
    Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. "Vegetarian Times" December, 1993
  2. 2
    Peeled eggplant, cubed

Nutrition Facts

Servings 4

Amount Per Serving
Calories 82.6kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 4884.3mg204%
Total Carbohydrate 11.3g4%
Dietary Fiber 4.8g20%
Sugars 7.0g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cayenne, chopped, eggplant, juice, mediterranean, oil, olive, salad, salt, sautéing, times, title, tomato, tomatoes, veg, vegan, vegetarian
Read it online: https://www.chefs-mate.com/recipe/eggplant-salad-veg-times/