salata de vineteSubmitted by yahoo496
Makes 15 servings
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Eggplant salad
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Ingredients
| 1100 |
g eggplant, peleed |
| 110 |
g onion |
| 124 |
g tomato |
| 119 |
g green pepper |
| 3 |
tablespoons oil |
| 1 |
pinch of pepper |
| 1 |
salt |
Directions
- Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time, until it whitens and becomes foamy. Add finely chopped onions (to taste), pepper and salt. Place in a a salad bowl or on a plate and garnish with tomato slices and rounds of green pepper.
Categories
Brunch
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Serving Size 99.6g |
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Amount Per Serving |
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| Vitamin A 2% |
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Vitamin C 16% |
| Calcium 1% |
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Iron 1% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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