sauteed eggplant caviar
- Number of Servings: 6
Ingredients
1 eggplant, 1/2 red bell pepper, 2 roma tomatoes, 1 medium white onion, 1/4 tsp coarse sea salt, 1/2 tbs olive oil.
roast one eggplant, skin on, for an hour or until soft at 350 degrees. let cool when it's done.
mince onion, tomatoes, and half red bell pepper.
sautee with olive oil cooking spray (1 sec), and add 1/4 teaspoon coarse salt.
peel eggplant and cut into cubes. add to other veggies, and sautee for a few minutes and add 1/2 tbs olive oil. eat hot or cold.
Serving Size: makes about six 1/2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMELIAREBECCA.
mince onion, tomatoes, and half red bell pepper.
sautee with olive oil cooking spray (1 sec), and add 1/4 teaspoon coarse salt.
peel eggplant and cut into cubes. add to other veggies, and sautee for a few minutes and add 1/2 tbs olive oil. eat hot or cold.
Serving Size: makes about six 1/2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMELIAREBECCA.
Nutritional Info Amount Per Serving
- Calories: 44.9
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 71.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.7 g
- Protein: 1.3 g
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