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This International salad features Sesame oil 1/2 c Vegetable broth or water, Lb eggplant, cut into 1/2- 2 can (14 1/2-oz) whole-kernel. 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.
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Sesame-Scented Corn And Eggplant Salad – Country Living
Description
This International salad features Sesame oil 1/2 c Vegetable broth or water, Lb eggplant, cut into 1/2- 2 can (14 1/2-oz) whole-kernel. 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
Directions
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inch cubes - corn, drained 1 Clove garlic, coarsely 2 tb Chopped pimiento -chopped 1.
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In large, nonstick skillet, heat oil over medium heat.
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Add eggplant and garlic; cook, stirring, until browned.
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Add vegetable broth to eggplant.
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Cover and cook, stirring occasionally, until eggplant is tender, about 5 minutes.
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Uncover skillet and cook, stirring, until liquid evaporates.
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Add corn and pimiento; stir until combined.
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Country Living/Oct/93 Scanned & fixed by DP & GG
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 39.4kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.8g4%
- Sugars 0.9g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
12oz, broth, corn, country, cut, eggplant, international, living, oil, salad, sesame, sesamescented, title, vegan, vegetable, water, wholekernel
