Eggplant Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Eggplant Salad calories by ingredient
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Number of Servings: 6


    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.


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.

TAGS:  Side Items |

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