Eggplant Salad

Name: Eggplant Salad Recipe
Yield: 6
Ingredients: 1 Tbsp olive oil; 2 medium eggplants cut into bite-sized cubes; 1 onion chopped; 3 garlic cloves minced; 3/4 cup Chicken or Vegetable broth; 2 Tbsp Tomato Paste; 1 (14.5 oz) can diced tomatoes; 1 tsp cinnamon; 2 tsp sugar; 1/4 cup Cilantro chopped; salt and pepper; lemon juice.

Number of Servings: 6

Ingredients

1 Tbsp olive oil2 medium eggplants, cut into bite-sized cubes1 onion, chopped3 garlic cloves, minced3/4 cup Chicken or Vegetable broth2 Tbsp Tomato Paste1 (14.5 oz) can diced tomatoes1 tsp cinnamon2 tsp sugar1/4 cup Cilantro, choppedsalt and pepperlemon juice.

Directions

Heat the oil in a large pan. Add the onions and garlic. Cook for 2-3 minutes or just until they start to get soft. Add the broth and bring to a simmer. Add the eggplant, tomatoes, tomato past, cinnamon, sugar, salt and pepper. Simmer uncovered on low for about 20 - 30 minutes or until most of the liquid has reduced and all the vegetables are cooked. Stir in cilantro and a couple tablespoons of lemon juice.

Number of Servings: 6

Recipe submitted by SparkPeople user AHALTOM.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 115.6
Total Fat: 2.7 g
Cholesterol: 0.6 mg
Sodium: 385.2 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.6 g
Protein: 3.7 g

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