Eggplant and Tomato salad
- Number of Servings: 4
Ingredients
Fresh coriander is best with this receipe also use ground cumin if possibleCut tomatoes into quarters.
1. Prehest oven to 220c
2. Put the whole eggplants onto a baking tray and bake in a preheated oven for 30mins, or until they are wrinly all over and very sof to the touch. Remove from the oven and place into a colander over a bowl. When cool enought, peel away the skin and ,using a pair of kitchen scissors, cut the flesh into small pieces. Using a spoon, press the flesh into the colander to remove any excess liquid.
3. Heat the oil in a small saucepan and add the garlic, thomatoes, paprika and cumin. Cook over a low heat for about 20mins, then remove and allow to cool. Add the lemon juice to the cooked tomato and season to taste with
sea salt and freshly ground black peper. Stir the eggplant into this tomato mixture, then spoon into wide dish and garnish with cherry tomatoes , fresh herbs and olives.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SANGALLARO.
2. Put the whole eggplants onto a baking tray and bake in a preheated oven for 30mins, or until they are wrinly all over and very sof to the touch. Remove from the oven and place into a colander over a bowl. When cool enought, peel away the skin and ,using a pair of kitchen scissors, cut the flesh into small pieces. Using a spoon, press the flesh into the colander to remove any excess liquid.
3. Heat the oil in a small saucepan and add the garlic, thomatoes, paprika and cumin. Cook over a low heat for about 20mins, then remove and allow to cool. Add the lemon juice to the cooked tomato and season to taste with
sea salt and freshly ground black peper. Stir the eggplant into this tomato mixture, then spoon into wide dish and garnish with cherry tomatoes , fresh herbs and olives.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SANGALLARO.
Nutritional Info Amount Per Serving
- Calories: 239.5
- Total Fat: 15.8 g
- Cholesterol: 0.0 mg
- Sodium: 212.1 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 5.7 g
- Protein: 3.8 g
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